Creme Anglaise (Vanilla Custard Sauce) Recipe
Servings: 1
Ingredients
- 6 lrg Egg yolks
- 3 Tbsp. Sugar
- 2 c. Half-and-half
- 1 tsp Vanilla
Directions
- In a bowl beat together the yolks and the sugar till mix is light and forms a ribbon when the beater is lifted. Add in the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, till it thickens, but don't let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cold, stirring occasionally, and refrigerateit, covered.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 628g | |
| Calories 1111 | |
| Calories from Fat 733 | 66% |
| Total Fat 82.73g | 103% |
| Saturated Fat 44.4g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 1438mg | 479% |
| Sodium 248mg | 10% |
| Potassium 747mg | 21% |
| Total Carbs 62.8g | 17% |
| Dietary Fiber 0.0g | 0% |
| Sugars 39.64g | 26% |
| Protein 30.51g | 49% |
