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Creme Anglaise-martha Stewart Living

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      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
 
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