Creme Anglaise

1 cup milk
2 egg yolks
4 tbsp. granulated sugar
1 tsp. all-purpose flour
2 tsp. vanilla
2 oz. bittersweet chocolate
3 tsp. instant espresso
2 tbsp. Grand Marnier or Cointreau

Directions:

Heat the milk to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow. Then add the flour and beat again. While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan. Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil. Immediately remove from the heat, whisking to cool. Pour through a fine sieve for the best texture. Keeps 2-3 days refrigerated.

Comments from Peter Lump :

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.

Variations:

Chocolate Sauce:
Add bittersweet chocolate, chopped, to the hot sauce and stir until melted.

Mocha Sauce:
Add 2-3 teaspoons of powdered instant espresso coffee.

Orange Sauce:
Add 2 tablespoons Grand Marnier or Cointreau.

User Reviews:

Adding flour will only make the sauce taste like paste, yuck, you cannot cook out the flour taste since the egg yolks will curdle and break, omit the flower, add the vanilla last and bon apetit!

Submitted by RedHat on December 06, 2003

There is no need to use flour in this sauce. The yolks will thicken it. Don't eer boil youll scramble te yolks only bring to 180 degrees.

Submitted by mike on December 05, 2003

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