Creme Anglaise
This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.
Yield
1 1/2 CupsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 2 | each |
egg yolks
|
*
|
| 4 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
all-purpose flour
|
|
| 2 | teaspoons |
vanilla extract
2 oz -chocolate, bittersweet, or 3 ts -instant espresso powder, or 2 tb grand marnier or cointreau |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 2 | each |
egg yolks
|
*
|
| 6E+1 | ml |
sugar
granulated |
|
| 5 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
vanilla extract
2 oz -chocolate, bittersweet, or 3 ts -instant espresso powder, or 2 tb grand marnier or cointreau |
|
Directions
HEAT THE MILK to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow.
Then add the flour and beat again.
While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan.
Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil.
Immediately remove from the heat, whisking to cool.
Pour through a fine sieve for the best texture.
Keeps 2-or-3 days refrigerated.
VARIATIONS: CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and stir until melted.
MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.
ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.
