Crème Anglaise

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.

Yield:

Makes 2 cups (serving size: 2 tablespoons)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes
Chill: 4 Hours

Nutritional 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

Ingredients

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

Preparation

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

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.

Note:

October 2005