CREME ANGLAISE

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Creme Anglaise image

This pouring custard is slightly thicker than the English version but still runny. Excellent over tarts or fruit!!

Provided by CountryLady

Categories     Sauces

Time 11m

Yield 2 cups

Number Of Ingredients 5

2 cups milk or 2 cups 10% cream
6 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla

Steps:

  • Heat milk in pot over medium heat until hot- but not boiling.
  • In a large bowl, beat yolks, sugar& cornstarch together until well combined.
  • Slowly beat in milk.
  • Transfer back to pot& cook over medium low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5- 7 minutes).
  • Add vanilla.
  • Pour mixture through a fine msh sieve into a clean bowl.
  • Sprinkle sugar lightly over the top to prevent a skin from forming.
  • Cool, then chill.

Nutrition Facts : Calories 422, Fat 21.1, SaturatedFat 9.9, Cholesterol 600.6, Sodium 142.1, Carbohydrate 41.9, Sugar 25.5, Protein 15.3

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