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Cinnamon Creme Anglaise  (Not yet rated)

Serve with fresh fruit or with warm slices or cake or pie. This creamy sauce can be kept refrigerated for two to three days.

Cal: 584 Fat: 18g Carbs: 89g Protein: 16g Fiber: 6g
More Nutrition...

Original recipe serves 2

Ingredients (serves 2)

½ 2x 3x Reset

  • 2/3 cup sugar
  • 1 stick cinnamon ; rinsed
  • 1 tablespoon vanilla extract
  • 1 1/2 cups milk
  • 6 egg yolks
  • In My Kitchen


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    Directions

    Heat milk with cinnamon stick until steaming. Remove from heat and steep for 15 minutes. In a separate saucepan, whisk together yolks until frothy. Stir in sugar, whisking, over medium low heat until mixture is gold and thick. Slowly dribble in the hot milk stirring constantly with a wooden spoon. Allow sauce to simmer but not boil, otherwise the eggs will solidify. Cook for a few minutes more. The sauce will be finished when it can coat a spoon in a creamy layer, and will hold a line when a finger is drawn across it. Stir in the vanilla extract at the end and serve.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    29.2
    --
    29.6
    25.4
    28.2
    227
    32.6
    5.7


    Calories: 583.8
    Total Sugars: 67.9g
    Carb.: 88.8g
    Fiber: 6.4g
    Total Fats: 18.3g
    Cholesterol: 681.1mg
    Protein: 16.3g
    Sodium: 138mg

    *Data provided by USDA

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