Simple Creme Anglaise
"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
- Ingredients:
- 4
- Yields:
-
1 cup
- Serves:
- 4
ingredients
- 1⁄3 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 3⁄4 cup 2% low-fat milk
directions
- In a bowl, whisk together sugar, egg and vanilla.
- 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).
- Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
- Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.
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Reviews
-
Delicious! I love the creaminess despite the lack of tons of yolks which traditional recipes call for. A healthier option that is still very tasty. -
Oh, yum! For such a simple recipe, this is just outstanding! Rich, creamy, thick, this is what a vanilla sauce should be! Thanks for posting!
