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Cinnamon Crème Anglaise

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1/4 cup)
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.

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

  2. 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).

  3. 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.