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Soft Custard Sauce
Number of Servings: 8
Serving Size: 1/4 cup
You may know this sauce as creme Anglaise. It's delectable drizzled over sliced nectarines, fresh blueberries, raspberries, or blackberries. Be sure to use a double boiler when making this sauce, since this will result in a much better texture than cooking it over direct heat.
|egg,slightly beaten||2 ea|
|fat-free milk||1.50 cups|
|pure vanilla extract||1 tsp|
Combine all the ingredients except the vanilla in the top of a double boiler or in a small saucepan.2:
Cook over hot (not boiling) water, stirring constantly. If using a saucepan, cook over the lowest possible heat, stirring constantly. When the custard is thick enough to coat a spoon, remove from the heat.3:
Cool quickly by placing the pan in a bowl of ice water. Stir in the vanilla. Serve while warmn, or let cool to room temperature and serve immediately.
|Calories from Fat 12|
|Total Fat 1g|
|Saturated Fat 0g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Other Carbohydrate|
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