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Madeleine's Basic Creme Anglaise
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- cook: 0 hr
- total: 0 hr
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To make a coffee-flavored Creme Anglaise, add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before you begin making the custard in step 1. Note: This recipe has been adapted from "The New Making of a Cook," by Madeleine Kamman. Copyright 1997 by Madeleine Kamman. Reprinted by permission of William Morrow & Co.
Ingredients
- 2 cups milk
- 8 large egg yolks
- 1/2 cup sugar
- Salt
- 2 tablespoons pure vanilla extract
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 203 % Daily Value *
- Total Fat: 5 g 8.14%
- Saturated Fat: 3 g 15.17%
- Trans Fat: 0 g %
- Cholesterol: 16 mg 5.42%
- Sodium: 71 mg 2.95%
- Calcium: 185 mg 18.47%
- Potassium: 227 mg 6.49%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.31%
- Zinc: 0 mg 0%
- Total Carbohydrate: 33 g %
- Dietary Fiber: 0 g 0%
- Sugar: 33 g
- Protein: 5 g
- Alcohol: 3 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 5.27%
- Vitamin C 0%
- Vitamin D 20.74%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk1
- Exchange - Other Carbs2
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
