Chamomile Creme Anglaise
- 2 1/2 cups half-and-half
- 8 chamomile tea bags
- 8 large egg yolks
- 1/3 cup sugar
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.