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Simple Creme Anglaise

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“This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.”
READY IN:
15mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk together sugar, egg and vanilla.
  2. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
  3. Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
  4. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

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