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Recipe of Light English Cream (Creme Anglaise)
Recipe

Light English Cream (Creme Anglaise)

20 mins
Low
23
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This rich cream is ideal to accompany ice creams and desserts. This light version is made with egg yolks, milk and vanilla.
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Ingredients

7 portions
  • 4 eggs
  • 1/3 cups sugar
  • 1 3/4 cups low fat milk
  • 1 vanilla bean

Preparation

In a small saucepan mix the milk with the vanilla pod, cover and cook for 6 minutes over medium heat (do not boil). Remove the vanilla.
In a deep bowl mix the egg yolks and sugar and mix well. Add the milk little by little and mix with a balloon whisk.
Return the sauce to the pot and cook over medium heat for 6 minutes without stopping mixing with the balloon whisk. Remove the sauce from the heat and pour into a bowl.
Cover the sauce and refrigerate (it will thicken even more once it is cold).

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
118.4
kcal
5.92%
Carbohydrate, by difference
11.8
g
3.93%
Protein
5.9
g
11.8%
Total lipid (fat)
5.2
g
8%
100
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Provided by USDA
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