Creme Anglaise-Martha Stewart Living
INGREDIENTS:
1 c Whole milk
4 lg Egg yolks
1/2 c Sugar
3/4 ts Vanilla extract
1 c Whole milk
4 lg Egg yolks
1/2 c Sugar
3/4 ts Vanilla extract
Pour the milk into a heavy saucepan and bring nearly to a boil.
Whisk together the egg yolks and sugar until smooth and pale yellow.
Ladle a few spoonfuls of the warm milk into the eggs and whisk to combine. Then pour the egg mixture into the milk in the pan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon, about 5 minutes. Remove from the heat and stir 2 minutes longer to stop the cooking. Cover and chill until serving time.
Notes: Creme Anglaise can be flavored with coffee by infusing the milk with finely ground espresso, or with such liquers as Kahlua or Grand Marnier by stirring them in at the end. Yield: 1-1/4 cups. Per serving: 195 Calories; 7g Fat (33% calories from fat); 5g Protein; 28g Carbohydrate; 221mg Cholesterol; 37mg Sodium
Whisk together the egg yolks and sugar until smooth and pale yellow.
Ladle a few spoonfuls of the warm milk into the eggs and whisk to combine. Then pour the egg mixture into the milk in the pan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon, about 5 minutes. Remove from the heat and stir 2 minutes longer to stop the cooking. Cover and chill until serving time.
Notes: Creme Anglaise can be flavored with coffee by infusing the milk with finely ground espresso, or with such liquers as Kahlua or Grand Marnier by stirring them in at the end. Yield: 1-1/4 cups. Per serving: 195 Calories; 7g Fat (33% calories from fat); 5g Protein; 28g Carbohydrate; 221mg Cholesterol; 37mg Sodium