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Creme Anglaise I
February 13, 2007

Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I also made a raspberry syrup in addition to the creme anglais and served the brownie with a scoop of vanilla ice cream. Absolutely amazing! If your creme is turning out grainy, it means that your yolk is cooking - in this case you must use a heavier pan, and during cooking stir constantly and vigorously. You may also take your pan temporarily off the heat to stir the yolk back into smooth consistency. If all else fails, the creme can be strained before serving to eliminate the curds. Enjoy!!!

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