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Creme Anglaise


Serve with fresh berries or other fruit.


  • 4 egg yolks, beaten
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Dash of ground nutmeg
  • 1 1/2 cups warm milk
  • 1 teaspoon vanilla extract


  1. Combine first 4 ingredients in top of double boiler; bring water to a boil. Gradually add milk, stirring constantly. Cook over low heat, stirring occasionally, until sauce thickens and reaches 160 degrees F (about 15 minutes).
  2. Remove from heat, and stir in vanilla extract; cool.
  3. Cover with plastic wrap, gently pressing directly on sauce; chill.


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