Cinnamon-scented Crème Anglaise

A great adaptation of Cooking Light's original recipe.

Cinnamon-scented Crème Anglaise
Cinnamon-scented Crème Anglaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.75

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.75

servings

Ingredients

  • 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

Directions

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.

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