The Classic Crème Anglaise

Clockwise from top: Dulce de Leche, Classic Creme Anglaise; Sour Cherry and Vodka Sauce Author: Canadian Living Credits: Clockwise from top: Dulce de Leche, Classic Creme Anglaise; Sour Cherry and Vodka Sauce

This creamy custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.

  • Portion size 300 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 1/2 cup whipping cream
  • 1/2 cup 18% cream
  • 1/2 cup milk
  • 2 tablespoons granulated sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla

Method

In small saucepan, heat together cream, milk and 1 tbsp (15 mL) of the sugar over medium heat until bubbles form around edge.

In bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes.

Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 3 days.)

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 11 mg
  • Protein 2 g
  • Calories 73.0
  • Total fat 6 g
  • Cholesterol 77 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Classic Crème Anglaise

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