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Creme Anglaise

Recipe for Creme Anglaise
by Dave Cathey Published: December 19, 2012
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Creme Anglaise

This recipe was included in a menu booklet for The Cellar at Hightower Retrospective hosted by Paseo Grill and conducted by chef John Bennett.

I had Bennett sample the result to make sure it was worthy of publication. JB dunked the figgy pudding in it, then ate it by the spoonfuls. When I left, he kept the remainder, so I guess that was a “yes.”

— Dave Cathey

11/4 cup cold whole milk, divided

1/2 cup heavy cream, divided

1/2 cup sugar

3 egg yolks, well-beaten

3 tablespoons cornstarch

2 teaspoons vanilla extract

• Mix the cornstarch in a 1/4 cup of the milk until it's totally dissolved.

• Place a saucepan, preferably stainless steel, over low heat. Add remaining milk, 1/4 cup of cream, sugar and egg yolks, whisk vigorously.

• As the custard begins to thicken, scrape the bottom of the pot and stir in the vanilla.

• Put the remaining cold cream in a mixing bowl. Pour the custard through a wire-mesh strainer into the mixing bowl. The cold cream will halt the cooking. Mix thoroughly and serve garnished with a few leaves of fresh mint.

Source: Chef John Bennett

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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