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How to make  crème Anglaise

Ingredients
1 Cup half and half
3 Tablespoons of  sugar
2 egg yolks

Half and half is brought to a simmer and then the heat is turned off. 

In the mean time in a separate bowl add the egg yolks and sugar and whisk thoroughly.

Slowly pour the warm half and half into the egg and sugar mixture.   Stirring constantly until all the half and half are used. 

Pour back the egg-milk mixture back into the sauce pan. Turn the heat to medium low.

Keep stirring constantly until the mixture is thicken and coat the back of the spoon.

The crème Anglaise is now done.  Pour the crème Anglaise in a nice container and let it cold down a bit.  Next, refrigerate at least a few hours and then it is ready to be served.

 

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