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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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We prepared our Crème Anglaise with milk instead of heavy cream to reduce the fat and calories. So expect a slightly thinner consistency but the same delicious flavor. Store leftover sauce in an airtight container in the refrigerator up to 1 week, and serve over fresh berries. Ingredients:
1 3/4 cups 2% reduced-fat milk |
1/3 cup sugar |
4 egg yolks |
1 teaspoon vanilla extract |
2 tablespoons bourbon |
Directions:
1. Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
2. Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.
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