Chamomile Creme Anglaise

Chamomile Creme Anglaise
Chamomile Creme Anglaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2 1/2

    cups half-and-half

  • 8

    chamomile tea bags

  • 8

    large egg yolks

  • 1/3

    cup sugar

Directions

Bring half-and-half to simmer in heavy medium saucepan. Add tea bags; remove from heat. Cover; let steep 30 minutes. Strain mixture through strainer into bowl; discard tea bags. Return half-and-half to same saucepan; bring to simmer. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot half-and-half. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens very slightly, about 15 minutes (do not boil; sauce will be thin but will thicken slightly when cold). Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Serve cold. This recipe yields about 2 cups.

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