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Crème Anglaise
Nb persons: 0
Yield: 1 3/4 cups (serving size: 1/4 cup)
Preparation time:
Total time:
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| Ingredients | |
| 1 3/4 cups 1% | low-fat milk |
| 1/3 cup | sugar |
| 4 large | egg yolks |
Preparation
Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.
Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).
Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.
Nutritional Information
Calories:97 (33% from fat)Fat:3.6g (sat 1.3g,mono 1.3g,poly 0.4g)Protein:3.6Carbohydrate:12.6gFiber:0.0gCholesterol:127mgIron:0.4mgSodium:35mgCalcium:88mg
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