Chamomile Creme Anglaise

1. 1

   Bring half and half to simmer in heavy medium saucepan.

2. 2

   Add tea bags; remove from heat.

3. 3

   Cover; let steep 30 minutes.

4. 4

   Strain mixture through strainer into bowl; discard tea bags.

5. 5

   Return half and half to same saucepan; bring to simmer.

6. 6

   Whisk egg yolks and sugar in medium bowl to blend.

7. 7

   Gradually whisk in hot half and half.

8. 8

   Return mixture to same saucepan.

9. 9

   Stir over medium-low heat until sauce thickens very slightly, about 15 minutes (do not boil; sauce will be thin but will thicken slightly when cold).

10. 10

    Cover and chill overnight.

11. 11

    (Can be made 2 days ahead.

12. 12

    Keep refrigerated.)

13. 13

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.