Creme Anglaise

• 1 cup milk
• 2 egg yolks
• 4 tbsp. granulated sugar
• 1 tsp. all-purpose flour
• 2 tsp. vanilla
• 2 oz. bittersweet chocolate
• 3 tsp. instant espresso
• 2 tbsp. Grand Marnier
• Cointreau

1. Heat the milk to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow.
2. Then add the flour and beat again.
3. While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan.
4. Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil.
5. Immediately remove from the heat, whisking to cool.
6. Pour through a fine sieve for the best texture.
7. Keeps 2-3 days refrigerated.

milk, egg yolks, sugar, allpurpose flour, vanilla, bittersweet chocolate, instant espresso, grand marnier

Taken from www.foodgeeks.com/recipes/2120 (may not work)