- Calories 107
- Fat 6g
- Sat fat 3g
- Cholesterol 83mg
- Sodium 19mg
- Protein 2g
- Carbohydrate 10g
- Sugar 8g
- Fiber 0g
- Iron 0mg
- Calcium 49mg
Brandy Crème Anglaise
Mitchell Feinberg
How to Make It
Step 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.
Step 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.
