Classic Crème Anglaise
This recipe makes 8 1/4 cup 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 custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
Ingredients
- 1 cup whipping cream or 18% cream
- 1 cup milk
- 1/4 cup granulated sugar
- 6 egg yolks
- 1 tsp vanilla
Preparation
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 in decorative jar or airtight container for up to 3 days.)
Additional information : Variations
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. Remove bean halves before serving and use to flavour canister of sugar.
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.
Time-for-Tea Crème Anglaise: Omit vanilla. Add 4 bags of Ceylon tea or heaping 1 tbsp (15 mL) rooibos tea to cream mixture before heating.
Eggnog Crème Anglaise: Omit vanilla. Stir 2 tbsp (25 mL) dark rum and 1/4 tsp (1 mL) grated nutmeg into finished sauce.
Source : Canadian Living Magazine: December 2006
- Keywords : Eggs; Make-Ahead; Condiments/sauces; Dessert; Cream;
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