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Crème Anglaise
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Bring 1 cup heavy cream and 1 cup whole milk barely to a boil.
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Watch carefully that it doesn't boil over.
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Stir together 1/3 cup sugar and 5 egg yolks in heat proof bowl.
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Pour the hot cream/milk slowly into the eggs while stirring.
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Poor mixture back into the saucepan.
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Whisk continually over medium heat until just below the boiling point.
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Make sure the utensil can reach into the corners of the pot where eggs may curdle. Add 2 tsp vanilla extract.
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The custard is the right consistency when it coats the back of a wooden spoon.
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Pour through a fine mesh strainer. Store in the refrigerator.
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Meg
Italian trained chef, momma of 3. Easy family #recipes. Recipes are in my cooking school or blog.
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