Cremem Anglaise
Excellent recipe to serve in place of a rich desert and lower in sugar for people who have to watch their sugar and calorie intake
Yield
6 servingsPrep
5 minCook
10 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vanilla bean
or 1 tablespoon vanilla extract |
*
|
| ½ | cup |
sugar
|
|
| 2 | cups |
milk
cream, or combination thereof |
|
| 4 | x |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vanilla bean
or 1 tablespoon vanilla extract |
*
|
| 118 | ml |
sugar
|
|
| 473 | ml |
milk
cream, or combination thereof |
|
| 4 | x |
egg yolks
|
*
|
Directions
Split the vanilla bean, scrape out the seeds and place them in a saucepan.
Add half of the sugar and all of the milk.
Heat, while whisking, until the mixture becomes hot but not boiling.
Remove from the heat.
Whisk the eggs in a bowl, gradually adding in the other half of the sugar until they form a ribbon.
Slowly whisk half of the hot milk mixture into the eggs.
Then pour the egg mixture into the saucepan with the rest of the milk.
Over low heat, constantly whisk until it reaches 170 to 175 degrees or coats the back of a spoon, about five to eight minutes.
Do not boil it.
Strain the sauce.
Chill it in the fridge with a piece of plastic wrap right on the mixture to prevent a film from forming.
