Brandy Crème Anglaise

Brandy crème
Mitchell Feinberg
Makes 1 cup
preparation
10
minutes
cooking
10
minutes
other
0
minutes

Ingredients

1
cup
half-and-half
2
large egg yolks
1/4
cup
granulated sugar
1
tablespoon
brandy

Directions

  1. In a small saucepan, bring the half-and-half just to a boil. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly add the hot half-and-half.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring, until the mixture lightly coats the back of a spoon, 3 to 5 minutes (do not boil). Remove from heat, stir in the brandy, and strain. Serve warm or chilled with the Bittersweet Chocolate Soufflé, if desired.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 107
  • Fat 6 g
  • Sat Fat 3 g
  • Cholesterol 83 mg
  • Sodium 19 mg
  • Protein 2 g
  • Carbohydrate 10 g
  • Sugar 8 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 49 mg
What does this mean? See Nutrition 101.