CLASSIC CRÈME ANGLAISE

This velvety custard is fantastic drizzled over pudding, apple crisp, bread pudding,
crêpes, fruit or sponge cake. We’ve created four different flavour variations that will
complement all sorts of desserts.

HANDS-ON TIME
10 minutes
TOTAL TIME
1½ hours
MAKES
about 2 cups

INGREDIENTS:

• 1 cup milk
• ¼ cup granulated sugar
• 6 egg yolks
• 1 tsp vanilla
• 1 cup whipping cream (35%) or 18% cream

DIRECTIONS:

1. In a small saucepan over medium heat, heat the cream, milk, and 2 tbsp of the sugar until steaming and bubbles form around the edge.
2. Meanwhile, in a bowl, whisk egg yolks with the remaining sugar.
3. Whisk in the hot cream mixture in a thin steady stream; stir back into the pan.
4. Cook, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
5. Strain into a clean bowl; stir in vanilla.
6. Place plastic wrap directly on the surface; let cool.
7. Refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate in an airtight container for up to 3 days.)

NUTRITIONAL INFORMATION, PER 2 TBSP: about 91 cal, 2 g pro, 8 g total fat (4 g sat. fat), 4 g carb, 0 g fibre, 97 mg chol, 16 mg sodium. % RDI: 3% calcium, 1% iron, 9% vit A, 5% folate.

VARIATIONS:

• VANILLA BEAN CRÈME ANGLAISE: Omit vanilla. Halve 1 vanilla bean lengthwise; using the tip of a sharp knife, scrape out seeds. Add seeds and pod to cream mixture before heating. Remove pod before serving.
• ORANGE WHISKY CRÈME ANGLAISE: Omit vanilla. Add 1 tsp grated orange zest to cream mixture before heating. Stir 2 tbsp whisky into finished sauce.
• TEA CRÈME ANGLAISE: Omit vanilla. Add 4 bags Ceylon tea or heaping 1 tbsp loose rooibos tea to cream mixture before heating. Strain if using rooibos tea.
• EGGNOG CRÈME ANGLAISE: Omit vanilla. Stir 2 tbsp dark rum and ¼ tsp grated nutmeg into finished sauce.