Ingredients for French Custard Sauce Creme Anglaise Low Fat
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 vanilla bean, split lengthwise
- 2 large egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla extract
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How to Make French Custard Sauce Creme Anglaise Low Fat
- In a medium saucepan, whisk together the flour and 1/2 cup of the milk until completely smooth and lump-free.
- Gradually whisk in the remaining 1 1/2 cups of milk until well combined.
- Scrape the seeds from the vanilla bean into the saucepan. Add the bean pod as well (or stir in the vanilla extract).
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle simmer. Reduce heat to low and cook for 1 minute, or until the sauce slightly thickens.
- In a separate bowl, whisk together the eggs and sugar until light and pale yellow.
- **Tempering the eggs is crucial:** Slowly drizzle a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. This tempers the eggs, preparing them for the hot milk.
- Gradually pour the tempered egg mixture into the saucepan with the remaining milk mixture, whisking continuously.
- Cook over very low heat, stirring constantly with a spatula, for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon. Do not boil.
- Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla bean pieces.
- Cover the surface of the custard with plastic wrap to prevent a skin from forming.
- Allow to cool completely before chilling. The sauce can be used warm or chilled and will keep in an airtight container in the refrigerator for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
170g
Fat
14g
Carbs
16g
