| Recipe to Print-Crème Anglaise |
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| Recipe Name: |
Crème Anglaise |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.08
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can double the sugar for a sweeter sauce.
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Ingredients:
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Directions:
Whisk sugar and yolks together until it ribbons. Bring milk to a boil. Temper milk with sugar/yolk mixture. Pour mixture back into saucepan. Cook slowly until it coats the back of a spoon. Temperature should not exceed 160 degrees.
Add vanilla and strain. |
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