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Creme Anglaise (Prodigy)

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      Title: CREME ANGLAISE (PRODIGY)
 Categories: Desserts, Sauces
      Yield: 1 Servings
 
      1 c  Milk
      2    Egg yolks
      4 tb Granulated sugar
      1 ts Flour
      2 ts Vanilla; -=OR=-
      2 oz -Bittersweet chocolate -OR-
      3 ts -Instant espresso powder OR
      2 tb -Grand Marnier or Cointreau
 
  This is one of the basic dessert sauces. It is luscious simply served
  with fresh fruit.
  
  HEAT THE MILK to the boiling point while you ribbon the yolks with the
  sugar; beat with a whisk until canary yellow. Then add the flour and
  beat again. While whisking, pour the boiling milk over the yolk-sugar
  mixture, then return to the pan. Stirring, preferably with a wooden
  spoon that has a flat edge to scrape the bottom of the pan, bring
  just to the boil. Immediately remove from the heat, whisking to cool.
  Pour through a fine sieve for the best texture. Keeps 2-or-3 days
  refrigerated.
  
  VARIATIONS:
  
  CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce
  and stir until melted.
  
  MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.
  
  ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.
  
  Makes 1 1/2 Cups
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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