Claud's Creme Anglaise

Submitted by Lalaloob

"My friend Claud, The famous French chef who owned The Cafe Mondaine in New York, created this divine sauce. He shared this recipe with me. And now I am sharing this with the rest of the World because it is one of the BEST sauces I've ever tasted. Bon Appetit."

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 8

ingredients

• 1 quart milk
• 1⁄2 lb sugar
• 9 egg yolks
• 1 fluid ounce cognac
• 1 1⁄2 ounces dark rum (2 shots)
• 2 teaspoons vanilla

directions

1. Bring milk and sugar to boil. Stir.
2. In a separate bowl, separate eggs: keep stirring yolks, vanilla and a little milk. When milk boils, stir with egg mixture (don't whip).
3. Stir constantly with a wooden spoon.
4. The Creme Anglaise is done when it coats the spoon - do not overcook.
5. Add rum and brandy.
6. Let cool to room temperature before you refrigerate.