French Custard Sauce (Creme Anglaise) Low-Fat

"This low fat version of the classic French sauce can be used as the base for plain cakes or tarts, or as a sauce for fresh or poached fruits."
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
Ready In:
25mins
Ingredients:
6
Yields:
2 cups
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ingredients

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directions

  • Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
  • Scrape seeds of the vanilla bean into pan then add the bean.
  • Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
  • In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
  • Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
  • Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.

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Reviews

  1. Wonderful lower fat version of a custard sauce! The amounts of sugar and vanilla were just right. I did use 2% milk, as that's what I had in the house but it's still lower in fat than the usual Creme Anglaise. This would be wonderful served over belgian waffles with fresh berries. There is one problem in that the ingredient list says 1 3/4 cups milk but the instructions say 1/2 cup plus 1 1/2 cups. I used 1 3/4 cups total and found it to make a nice thick sauce. Thank you for a terrific recipe, Nolita Food.
     
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RECIPE SUBMITTED BY

I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much. I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
 
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