RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6422
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| Recipe Name: |
Vanilla Bean Crème Anglaise - Copy |
| Source: |
Martha Stewart Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.05
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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: |
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Ingredients:
1 Cup milk, whole
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Directions:
Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened, about 2 minutes. Place milk and heavy cream in medium saucepan over medium heat. Scrape vanilla seeds into pan; add the pod. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
Cook the Crème Anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard the vanilla pod, and strain the crème Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, for up to 4 days. |
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| Nutrition per Serving: |
| Calories: |
91 |
Total Carbs: |
8.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.9 |
Fat: |
5.6 |
Protein: |
2.51 |
| Fiber: |
0.00 |
Sodium: |
14.25 |
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