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CHAMOMILE CREME ANGLAISE

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Reference:

Bon App�tit, September 2003 chef Fran�ois Payard

Prep:

Active time: 5 min Start to finish: 1 hr (includes cooling)

Servings:

Makes about 2 cups.

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Submitted by:

Foodie

Ingredients

1/2 cups half and half

chamomile tea bags

large egg yolks

1/3

cup sugar

Directions

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.

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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.

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