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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Basic Cream Anglaise
      Yield: 2 Cups
      1 pt Milk
    1/4 c  Sugar
      5    Egg yolks
      1 tb To 2 liqueur; or to taste
  Scald the milk with half the sugar.
  Beat egg yolks with remaining sugar, just to break
  them up. Slowly beat in half the boiling milk,
  beating constantly with whip. Beat yolk mixture
  into remaining milk in the saucepan, beating
  Cook over low heat, stirring constantly, just
  until mixture thickens. DO NOT LET BOIL!!!!, or it
  will curdle. The sauce will continue thickening as
  it cools.
  Strain into a medium bowl; cool slightly before
  stirring in the liqueur. Cover surface directly
  with a piece of plastic wrap. Chill until serving
  Note: This recipe can be halved.

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Content 1998
Last Modified Sunday, 31-Oct-2010 21:23:17 EDT