Cinnamon-scented Crème Anglaise

By west757

A great adaptation of Cooking Light's original recipe.

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

Details

Servings 2

Preparation

Step 1

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.