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Crème Anglaise

Prep time 10 mins
Cook time 8 mins
Chill time 4 hrs
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.


  • 1 3/4 cups 2% reduced-fat milk
  • 1/3 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon

Nutrition Information

  • calories 47
  • caloriesfromfat 30 %
  • fat 1.6 g
  • satfat 0.7 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 1.6 g
  • carbohydrate 5.6 g
  • fiber 0.0 g
  • cholesterol 53 mg
  • iron 0.1 mg
  • sodium 15 mg
  • calcium 38 mg

How to Make It

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

  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.