Creme Anglaise au Kirsch

Serves: 8
Total Calories: 78
Yield: 2 cups
Prep time:
Cook time:
Total time:


5 egg yolk
1 cup cold milk
1/2 teaspoon vanilla extract
1/2 cup sugar
1 cup hot milk
1 tablespoon kirsch brandy


In the top of a double boiler, mix the egg yolks with sugar, using a wire whisk. Add cold milk and blend with a wire whisk until smooth. Stir in hot milk; cook slowly over medium heat, stirring with a plastic or wooden spoon for about 7 minutes or until almost at the boiling point. Custard should be smooth and coat a spoon. Remove double boiler from heat and stir over bowl of ice until cool. Stir in vanilla and kirsch and strain before serving.

Nutritional Facts:

Serves: 8
Total Calories: 78
Calories from Fat: 11

This Creme Anglaise au Kirsch recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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