Friday, June 1, 2012

Cinnamon Creme Anglaise Sauce

2 cup milk
1/3 cup sugar
1 (3-inch) cinnamon stick
4 large egg yolks

Combine milk, sugar, and cinnamon stick in small saucepan. Cook over med heat stirring constantly until sugar dissolves (about 5 min).
Place egg yolks in medium bowl, whisk until blended. Gradually add half of hot milk mixture to egg mixture, stirring constantly. Leave cinnamon in pan. Now add the egg/milk mixture back to the remaining milk mixture in the pan. Cook over medium heat stirring constantly until mixture thickens (about 6 minutes). Do not allow mixture to come to a boil. Remove cinnamon stick. Pour custard into small bowl. Place bowl in larger bowl filled with ice and stir until custard is room temperature. Remove small bowl from ice, cover, and refrigerate.

Close-up of yummy!

To serve, spoon over fresh berries, fruit, or cake. Garnish with a fresh sprig of mint.

Yield: 6-8 servings

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