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Crème Anglaise (English Cream) French Toast

16 fl. oz. Whole Milk 16 fl. oz. Heavy Cream 2 Vanilla Beans 4 oz. Granulated Sugar 8 Egg Yolks 1 loaf French Sour Dough Bread, sliced Powdered Sugar Fresh Berries Directions: 1. In a saucepan, scald milk, cream, vanilla beans and half the sugar. 2. In a separate bowl, whisk egg yolks and remaining sugar together. 3. Slowly pour the milk/cream mixture into the egg yolk mixture. 4. Pour entire mixture back into the saucepan. 5. Cook on low heat, stirring constantly. 6. Mixture will start to thicken. 7. Strain cream through a sieve or china cap. 8. Be careful not to let cream over thicken or curdle. 9. Dip a bread slice one at a time into crème mixture 10.Cook slice in small, buttered skillet, until golden brown. 11.Plate and dust with powdered sugar and fresh berries. 12.Serve with favorite sides.

BCF OCT 2016  

7TH YEAR ANNIVERSARY SPECIAL EDITION

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