Cinnamon Crème Anglaise

Cinnamon Crème Anglaise Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Egg yolks thicken this classic French stovetop custard sauce. Drizzle it over fresh fruit or cakes. Keep leftovers in the refrigerator for up to three days.

Yield:

8 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 85
Caloriesfromfat 31 %
Fat 2.9 g
Satfat 1.2 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 3.3 g
Carbohydrate 11.6 g
Fiber 0.0 g
Cholesterol 105 mg
Iron 0.3 mg
Sodium 35 mg
Calcium 87 mg

Ingredients

2 cups 1% low-fat milk
1/3 cup sugar
1 (3-inch) cinnamon stick
4 large egg yolks

Preparation

Combine milk, sugar, and cinnamon stick in a small, heavy saucepan over medium-low heat; cook 5 minutes or just until sugar dissolves and mixture is hot, stirring occasionally.

Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add about half of hot milk mixture, stirring constantly with a whisk (leave cinnamon in pan). Add egg mixture to milk mixture in pan. Cook over medium-low heat 6 minutes or until the mixture thickens and coats the back of a spoon, stirring constantly with a wooden spoon (do not boil).

Strain sauce through a fine sieve into a bowl; discard cinnamon. Place bowl of sauce in a large ice-filled bowl for 15 minutes or until sauce is room temperature, stirring occasionally. Cover and chill.

Note:

Maureen Callahan,

Cooking Light

April 2007
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