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Cinnamon Creme Anglaise  (Not yet rated)

Serve with fresh fruit or with warm slices or cake or pie. This creamy sauce can be kept refrigerated for two to three days.

Cal: 584 Fat: 18g Carbs: 89g Protein: 16g Fiber: 6g
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Original recipe serves 2

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 2/3 cup sugar
  • 1 stick cinnamon ; rinsed
  • 1 tablespoon vanilla extract
  • 1 1/2 cups milk
  • 6 egg yolks
  • In My Kitchen


  • You will also need: whisk, saucepan

    Directions

    Heat milk with cinnamon stick until steaming. Remove from heat and steep for 15 minutes. In a separate saucepan, whisk together yolks until frothy. Stir in sugar, whisking, over medium low heat until mixture is gold and thick. Slowly dribble in the hot milk stirring constantly with a wooden spoon. Allow sauce to simmer but not boil, otherwise the eggs will solidify. Cook for a few minutes more. The sauce will be finished when it can coat a spoon in a creamy layer, and will hold a line when a finger is drawn across it. Stir in the vanilla extract at the end and serve.

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