Creme Anglaise - Great Chefs Recipe

Title:  Creme Anglaise - Great Chefs
  Categories: Basics, Creams, Masterchefs, Frisco, Relf
       Yield: 16 servings
  
       3 lg Egg yolks                           1 ea Vanilla bean, 1-inch piece
     1/3 c  Sugar                                    -- split
   1 1/2 c  Milk
  
        Heat the milk with the vanilla bean to scalding.  Allow the milk
   to cool for 10 minutes.
   
        Beat the egg yolks with the sugar and gradually add the hot milk,
   whisking constantly.  Cook the mixture in a double boiler, stirring
   constantly until it shows a "rose" pattern on the back of a wooden
   spoon.  Cool over ice water.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Bruce LeFavour, Rose et Le Favour, St. Helena,
        :       Napa Valley, California
   
        Pastry Chef:  Ann McKay
  
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