Cinnamon Crème Anglaise

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

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 31%
  • Fat: 2.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.3g
  • Carbohydrate: 11.6g
  • Fiber: 0.0g
  • Cholesterol: 105mg
  • Iron: 0.3mg
  • Sodium: 35mg
  • Calcium: 87mg

Ingredients

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

Preparation

  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.
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