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Bon Appétit

Chamomile Crème Anglaise

By Francois Payard

3.8

(1)

This recipe is an accompaniment for Pear Charlottes with Chamomile Crème Anglaise .

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 1/2 cups half and half
8 chamomile tea bags
8 large egg yolks
1/3 cup sugar

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsSauceCustardDessertChamomile TeaTeaBeveragesRumAlcoholFrenchEuropeanRaisinDried FruitFruitPearDinnerNut Free5 Ingredients or FewerMake AheadSimmerFallBon Appétit
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