1. In medium saucepan, bring cream just to a boil over low heat. In small bowl, combine egg yolks and sugar; beat well.
2. Blend a small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes or until custard coats a spoon, stirring constantly. Do not boil.
3. Remove from heat. Cool 30 minutes or until room temperature. Refrigerate until serving time. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 50 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 30 mg 10% * Sodium: 0 mg 0% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 0 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Fat
Creme Anglaise comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!