Cinnamon Creme Anglaise
Make this for our Chocolate Mousse Cake.
- Yield: Makes 2 cups
Source: Martha Stewart Living, December 2001
- 1 cup milk
- 3/4 cup heavy cream
- 2 cinnamon sticks
- 4 large egg yolks
- 1/4 cup sugar
Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.