Serves: 8
Total Calories: 78
Yield: 2 cups
Prep time:
Cook time:
Total time:
In the top of a double boiler, mix the egg yolks with sugar, using a wire whisk. Add cold milk and blend with a wire whisk until smooth. Stir in hot milk; cook slowly over medium heat, stirring with a plastic or wooden spoon for about 7 minutes or until almost at the boiling point. Custard should be smooth and coat a spoon. Remove double boiler from heat and stir over bowl of ice until cool. Stir in vanilla and kirsch and strain before serving.
This Creme Anglaise au Kirsch recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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