Title: Creme Anglaise-Martha Stewart Living
Categories: Desserts, Soup/stews
Yield: 1 1/2 cup

1 1/4 c Milk
1 Whole vanilla bean
1/3 c Sugar
3 lg Egg yolks
1 ts Cornstarch
1 tb Cognac

1. In a small saucepan over medium heat, bring milk and vanilla bean to a
boil. Remove from heat and let stand for 5 minutes. Remove vanilla bean.

2. Using an electric mixer, beat together sugar and egg yolks until thick
and fluffy. Add cornstarch. Mix in boiled milk, a little at a time, on low
speed. When mixture is thoroughly blended, transfer to a heavy enameled
saucepan. Cook over low heat, stirring slowly and constantly with a wooden
spoon. Continue stirring, without letting sauce boil, until sauce thickens
to a creamy consistency and surface froth has subsided.

3. Remove mixture from heat and whisk in cognac. Strain through a fine
sieve and cool. Refrigerate in a covered container until ready to use, up
to 2 days.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #028 by John Merkel on
Jan 26, 1997.