French Custard Sauce Creme Anglaise Low Fat
Delight in the luxurious creaminess of French Custard Sauce, Crème Anglaise, now made with a low-fat twist for a guilt-free indulgence! This silky, versatile dessert sauce comes together in just 25 minutes and boasts a subtly sweet flavor enhanced with pure vanilla extract. Crafted with low-fat milk and only four egg yolks, it achieves a smooth, velvety texture without the heavy cream, making it lighter yet no less decadent. Perfect as a drizzle over fresh fruit, baked goods, or classic desserts like soufflés, this refined recipe is a must-try for those seeking a healthier take on a French classic. Make it your go-to companion for elevating everyday treats with its rich yet light essence!
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Recipe Information
Ingredients
- 2 cups Low-fat milk (1% or 2%)
- 4 pieces Large egg yolks
- 0.333 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium-sized saucepan, heat the low-fat milk over medium-low heat until small bubbles form around the edges. Do not let it boil.
While the milk is heating, whisk together the egg yolks, granulated sugar, and salt in a medium mixing bowl until the mixture is pale and smooth.
Once the milk is hot, gradually add it to the egg yolk mixture in a slow stream, whisking constantly to prevent the eggs from scrambling.
Transfer the combined mixture back into the saucepan and place it over low heat.
Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom of the pan to prevent the custard from sticking, until the sauce thickens slightly and coats the back of your spoon. This should take about 5–7 minutes. Be patient and do not allow the sauce to boil.
To test for doneness, run your finger across the back of the spoon. The custard should hold the line you traced.
Remove the saucepan from heat and strain the sauce through a fine mesh sieve into a clean bowl. This removes any curdled bits and ensures a smooth texture.
Stir in the vanilla extract and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to avoid skin formation, and refrigerate until chilled, about 2 hours.
Serve the low-fat Crème Anglaise drizzled over your favorite desserts or alongside fresh fruits.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 91.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 698 mg | 54% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
