The Classic Crème Anglaise
This creamy custard is a wonderful complement to Rhubarb Sour Cherry Crisp.
Servings: 1-1/4 cups (300 mL)
Ingredients:
| 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% |
-
1/2 cup (125 mL) whipping cream or 18% cream
1/2 cup (125 mL) milk
2 tbsp (25 mL) granulated sugar
3 egg yolks
1/2 tsp (2 mL) 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 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 airtight container for up to 3 days.)
Source
Canadian Living Magazine: June 2008
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