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Crème Anglaise

Yield Makes about 3 3/4 cups
Notes: You can make this sauce up to 2 days ahead; cover and chill.

Ingredients

  • 1 quart milk
  • 2/3 cup sugar
  • 8 large egg yolks, lightly beaten
  • 2 teaspoons vanilla

Nutrition Information

  • calories 108
  • caloriesfromfat 41 %
  • protein 3.6 g
  • fat 4.9 g
  • satfat 2.2 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • sodium 36 mg
  • cholesterol 123 mg

How to Make It

  1. In a 3- to 4-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes. Remove from heat.

  2. Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend. Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes. Remove from heat and pour through a fine strainer set over a bowl. Set bowl in a container of ice water and stir often until cool. Stir in vanilla. Serve cool or cold.

  3. Nutritional analysis per 1/4 cup.