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Crème anglaise is a light pouring custard used as a dessert sauce. The name derives from the prevalance of sweet custards found in English desserts.
2 hours, 5 minutes
2 hours, 25 minutes
- 1 1/2 cups whole milk
- 7 teaspons sugar
- 3 egg yolks
- Over medium heat, in a a medium saucepan, combine the mile and sugar, stirring until the milk is hot and the sugar is dissolved, about 5-7 minutes.
- In a small mixing bowls, whisk the egg yolks.
- Gradually pour about 1/2 cup of the hot milk into the egg yolks while continuing to whisk.
- Stir the egg yolk mixture back into the saucepan of milk, and cook over a medium low heat, stirring continuously until the it becomes thick enough to coat the back of a metal spoon, usually less than a minute.
- Strain the sauce through a fine mesh strainer into a small bowl to get ride of any bits of egg.
- Cover to the surface of the sauce with plastic wrap to prevent a skin from forming on the custard, and chill the sauce in the refrigerator for 2 hours.
Serves: 6 servings
Amount Per Serving:
|% Daily Value*|
|Total Fat 3.77 g||4.6%|
|Saturated Fat 1.78 g||5%|
|Cholesterol 79.16 mg||26.3%|
|Sodium 29.51 mg||1.2%|
|Total Carbohydrate 8.07 g||2.7%|
|Dietary Fiber 0.0 g||0%|
|Sugars 8.01 g|
|Protein 2.99 g|
|Vitamin A 5.97 %||Vitamin C 0.0 %|
|Calcium 7.77 %||Iron 1.14 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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