---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Creme Anglaise - Master Chefs
 Categories: Basics, Creams, Masterchefs, New york
      Yield: 10 servings
 
      3 c  Milk                               10 ea Egg yolks
      1 c  Cream, whipping                     1 c  Sugar
 
  For Creme Anglaise:
  ===================
  
       Bring milk and cream to boil in heavy saucepan.
  
       Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
  and forms a ribbon when beraters are lifted, about 7 minutes.
  
       Slowly pour 1 cup of hot liquid into yolks, beating constantly.
  
       Transfer yolk mixture to milk and cream in saucepan and stir
  constantly over medium-low heat until it thickens enough to caot the
  back of a spoon.  DO NOT BOIL.
  
       Strain into a large bowl set into a larger bvowl of ice water and
  cool to room temperature, stirring occasionally.  Cover and
  refrigerate for at least two hours.
  
       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:  Michel Fitoussi, 24 Fifth Avenue, New York
 
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