It's fall! Time for football & Indian Pudding Recipe with Creme Anglaise by Chef Tony Clark & Bar Harbor Foods.
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Remove Indian Pudding from can by running a table knife around edge of product to remove in a solid column. Slice pudding in half-inch slices.Heat thoroughly, turning once. Cut each pudding slice into four pieces and arrange in individual serving dishes.© 2019 US Food Safety Corporation.
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