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Creme Anglaise
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Vanilla Custard Sauce to top Souffle


Serves/Makes:1 1/2 cups

  • 1 cup (225 ml) milk
  • 3 tbsp (45 ml) sugar
  • 3 egg yolks
  • 3/4 tsp (4 ml) vanille extract
  • In a small, heavy bottomed saucepan, bring the milk and sugar to a boil over medium-high heat.
  • Place the egg yolks in a bowl.
  • While whisking, add the hot milk slowly.
  • Return the mixture to the saucepan and whisk rapidly over the heat for several seconds.
  • Remove the pan from the heat.
  • The sauce should have thickened enough to lightly coat a spoon.
  • If the sauce if too thin, return the pan to the heat and whisk several seconds more.
  • This procedure should take less than 10 seconds.
  • Strain the sauce into a bowl and flavor with the vanilla.
  • Serve atop the souffle

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