---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Creme Anglaise - Great Chefs
 Categories: Basics, Creams, Masterchefs, Frisco, Relf
      Yield: 16 servings
 
      3 lg Egg yolks                           1 ea Vanilla bean, 1-inch piece
    1/3 c  Sugar                                    -- split
  1 1/2 c  Milk
 
       Heat the milk with the vanilla bean to scalding.  Allow the milk
  to cool for 10 minutes.
  
       Beat the egg yolks with the sugar and gradually add the hot milk,
  whisking constantly.  Cook the mixture in a double boiler, stirring
  constantly until it shows a "rose" pattern on the back of a wooden
  spoon.  Cool over ice water.
  
       Source:  Great Chefs of San Francisco, Avon Books, 1984
  
       Chef:   Bruce LeFavour, Rose et Le Favour, St. Helena,
       :       Napa Valley, California
  
       Pastry Chef:  Ann McKay
 
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