Homemade Crème Anglaise

You can never have too many side dish recipes, so give Homemade Crème Anglaise a try. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 41 cents per serving. One serving contains 203 calories, 3g of protein, and 18g of fat. It is brought to you by Everyday Dishes. Head to the store and pick up egg yolks, vanilla paste, sugar, and a few other things to make it today. 17 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 14%, this dish is not so outstanding. Users who liked this recipe also liked Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream, Crème Anglaise, and Creme Anglaise.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

3 egg yolks

1 cup heavy cream

1/2 cup milk

pinch of salt

3 Tbsp sugar

1/2 tsp vanilla paste

Equipment:

sauce pan

wooden spoon

whisk

bowl

Cooking instruction summary:

let's do it In a small saucepan, bring cream and milk to a simmer. Take off heat then stir in a pinch of salt and vanilla paste. Keep warm.Whisk yolks with sugar until smooth. Slowly add hot cream mixture to the yolks, whisking continuously. When completely smooth, add back to the saucepan then place over low heat. Stir using a wooden spoon until mixture begins to thicken. The sauce is done when it leaves a path on the back of the spoon when you draw your finger through it. Do not let the sauce boil or you will have scrambled yolks!Strain sauce into a bowl and cool. Cover and refrigerate at least 30 minutes.

 

Step by step:


1. let's do it In a small saucepan, bring cream and milk to a simmer. Take off heat then stir in a pinch of salt and vanilla paste. Keep warm.

2. Whisk yolks with sugar until smooth. Slowly add hot cream mixture to the yolks, whisking continuously. When completely smooth, add back to the saucepan then place over low heat. Stir using a wooden spoon until mixture begins to thicken. The sauce is done when it leaves a path on the back of the spoon when you draw your finger through it. Do not let the sauce boil or you will have scrambled yolks!Strain sauce into a bowl and cool. Cover and refrigerate at least 30 minutes.


Nutrition Information:

Quickview
203k Calories
2g Protein
17g Total Fat
8g Carbs
1% Health Score
Limit These
Calories
203k
10%

Fat
17g
27%

  Saturated Fat
10g
65%

Carbohydrates
8g
3%

  Sugar
7g
8%

Cholesterol
154mg
51%

Sodium
34mg
2%

Get Enough Of These
Protein
2g
6%

Vitamin A
745IU
15%

Selenium
6µg
9%

Phosphorus
76mg
8%

Vitamin B2
0.13mg
7%

Vitamin D
1µg
7%

Calcium
60mg
6%

Vitamin B12
0.34µg
6%

Vitamin B5
0.45mg
4%

Vitamin E
0.67mg
4%

Folate
15µg
4%

Zinc
0.37mg
2%

Vitamin B6
0.05mg
2%

Vitamin B1
0.03mg
2%

Potassium
66mg
2%

Iron
0.27mg
1%

Vitamin K
1µg
1%

Magnesium
5mg
1%

covered percent of daily need
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