Claud's Creme Anglaise

1. 1

   Bring milk and sugar to boil.

2. 2

   Stir.

3. 3

   In a separate bowl, separate eggs: keep stirring yolks, vanilla and a little milk.

4. 4

   When milk boils, stir with egg mixture (don't whip).

5. 5

   Stir constantly with a wooden spoon.

6. 6

   The Creme Anglaise is done when it coats the spoon - do not overcook.

7. 7

   Add rum and brandy.

8. 8

   Let cool to room temperature before you refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.