Cinnamon-scented Crème Anglaise
A great adaptation of Cooking Light's original recipe.
- 1 3/4 cups 1% low-fat milk
- 1 (3-inch) piece vanilla bean, split lengthwise
- 1 cinnamon stick
- 1/3 cup sugar
- 4 large egg yolks
Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds, bean and cinnamon stick to milk. Cook over medium heat 6 minutes (do not boil); discard bean and stick. Remove from heat.
Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).
Note: Cinnamon-scented Crème Anglaise can be stored in the refrigerator for up to 3 days.