VANILLA CRèME ANGLAISE
Substituting evaporated skim milk for some of the cream reduces the fat yet maintains the richness of this classic dessert sauce.
Yield makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place the milk, cream, vanilla bean, and vanilla seeds in a saucepan over medium heat. Bring to a simmer. Remove from the heat and let steep for about 15 to 20 minutes.
- Add the agave nectar to the milk mixture and bring back to a simmer. Decrease the heat and add the arrowroot powder slurry into the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after it starts to thicken (this happens quickly). Remove the vanilla bean and cool the sauce to room temperature. Store in the refrigerator for up to 1 week. Serve chilled.
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