Try this Creme Anglaise 2 recipe, or contribute your own.
Suggest a better descriptionPour the milk into a heavy saucepan and bring nearly to a boil. Whisk together the egg yolks and sugar until smooth and pale yellow. Ladle a few spoonfuls of the warm milk into the eggs and whisk to combine. Then pour the egg mixture into the milk in the pan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon, about 5 minutes. Remove from the heat and stir 2 minutes longer to stop the cooking. Cover and chill until serving time. Notes: Creme Anglaise can be flavored with coffee by infusing the milk with finely ground espresso, or with such liquers as Kahlua or Grand Marnier by stirring them in at the end. Yield: 1-1/4 cups. Per serving: 195 Calories; 7g Fat (33% calories from fat); 5g Protein; 28g Carbohydrate; 221mg Cholesterol; 37mg Sodium Recipe By: French Cooking For Beginners Posted to EAT-L Digest 4 November 96 Date: Tue, 5 Nov 1996 09:27:40 -0500 From: "McNamara, Kelly"
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 733 | ||
Calories from Fat: 329 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1679.8mg | 517 % | |
Sodium 71.5mg | 2 % | |
Potassium 172.7mg | 5 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 80.7g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
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