Muirhead of Ringoes, NJ Inc.

Muirhead Crème Anglaise

1/3 cup sugar
4 egg yolks
1 Tbsp cornstarch
1 ¾ cups half and half, boiling
1 Tbsp vanilla extract
1 jar Muirhead Roasted Rhubarb Compote
Nuts or streusel, optional topping

Beat first three ingredients until light yellow. Stir mixture into boiling half and half. Stir continuously to 170° to 175° F. Remove from heat. Add vanilla. Let cool. Spoon compote into serving dishes and top with cooled crème anglaise. Optional garnish of nuts or streusel. Serve immediately. Serves 6 to 8.

Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803