Crème Anglaise
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 91 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | 0 g |
| chol | 97 mg |
| sodium | 16 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 9 |
| folate | 5 |
This velvety pouring custard is fantastic drizzled on puddings, apple crisp, bread pudding and fruit, or pooled under or poured over cake and fruit pies.
Ingredients
- 1 cup whipping cream, or 18% cream
- 1 cup milk
- 1/4 cup granulated sugar
- 6 egg yolks
- 1 tsp vanilla
Preparation
Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Additional information : Variations
Eggnog Crème Anglaise: Omit vanilla. Stir 2 tbsp (25 mL) dark rum and 1/4 tsp (1 mL) grated nutmeg into finished sauce.
Orange Whisky Crème Anglaise: Omit vanilla. Add 1 tsp (5 mL) grated orange rind to cream mixture before heating. Stir 2 tbsp (25 mL) whisky into finished sauce.
Rum-Spiked Crème Anglaise: Stir
2 tbsp (25 mL) to 1/4 cup (50 mL) rum into finished sauce.
Vanilla Bean Crème Anglaise: Omit vanilla. Slit 1 vanilla bean; with side of knife, scrape out seeds. Add seeds and bean halves to cream mixture before heating. When straining, be sure to retain the vanilla bean seeds in the sauce. Remove bean halves before serving; pat dry and use to flavour a canister of granulated sugar.
Source : Canadian Living Magazine: October 2008
- Keywords : Condiments/sauces; Dessert; Make-Ahead; Cream; Eggs; Milk;
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