Prep Time
10 Mins
Cook Time
8 Mins
Chill Time
4 Hours
Yield
Makes 2 cups (serving size: 2 tablespoons)

We prepared our Crème Anglaise with milk instead of heavy cream to reduce the fat and calories. So expect a slightly thinner consistency but the same delicious flavor. Store leftover sauce in an airtight container in the refrigerator up to 1 week, and serve over fresh berries.

How to Make It

Step 1

Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.

Step 2

Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.

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