Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Creme Anglaise

Submitted by: Mary on 01/24/2004
2246 views
2.66 avg rating
196 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 C Heavy cream
1/2 C Splenda granular
5 Egg yolks

3 inch piece Vanilla bean, split lengthwise

Directions

Pour cream into a medium saucepan with a heavy bottom.



Scrape seeds from vanilla bean, add seeds and the bean to the cream.



Cook over medium heat 6 minutes (no not boil).



Remove from heat and discard the vanilla bean.



Combine splenda and egg yolks in a bowl, mix at high speed with mixer until pale yellow and mixture forms a ribbon.



Gradually add hot cream to egg yolk mixture, whisking constantly untiil well blended.



Return mixture to saucepan. Cook over medium heat 6 minutes, stirring constantly. Mixture should coat the spoon when done.



Remove from heat, pour through a wire mesh strainer into a bowl. Cover and chill overnight.



Mixture thickens as it cools.



Store up to 3 days in the refrigerator.

Servings

4

Calories

6

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Serve with some fresh berries or low carb angel food cake.
 
 
Search