Brandy Crème Anglaise

Photo by Mitchell Feinberg

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Rating

★ ★ ★ ★ ★

Makes 1 cup
Hands-On Time 10 min
Total Time 10 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 107 calories
- 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
December 2010

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.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.

Ingredients

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

Directions

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.
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.