The Classic Crème Anglaise
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This recipe makes 20 tbsp servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 73 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | 0 g |
| chol | 77 mg |
| sodium | 11 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 7 |
| folate | 4 |
This creamy custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
Ingredients
- 1/2 cup whipping cream or 18% cream
- 1/2 cup milk
- 2 tbsp granulated sugar
- 3 egg yolks
- 1/2 tsp vanilla
Preparation
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.)
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.)
Source : Canadian Living Magazine: June 2008
- Keywords : Condiments/sauces; Simmer; Make-Ahead; Cream; Eggs; Milk; Vanilla;
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