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Creme Anglaise

 

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.
25

Yield

1

1/2 Cups

Prep

10

min

Cook

10

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 8713% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 25mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 7% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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