Prep 15 mins
Cook 10 mins
This low fat version of the classic French sauce can be used as the base for plain cakes or tarts, or as a sauce for fresh or poached fruits.
- 2 tablespoons all-purpose flour
- 1 3⁄4 cups low-fat milk (1%)
- 1⁄2 vanilla bean, split lengthwise
- 2 large eggs
- 1⁄4 cup sugar, plus
- 1 tablespoon sugar
- Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
- Scrape seeds of the vanilla bean into pan then add the bean.
- Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
- In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
- Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
- Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.
Wonderful lower fat version of a custard sauce! The amounts of sugar and vanilla were just right. I did use 2% milk, as that's what I had in the house but it's still lower in fat than the usual Creme Anglaise. This would be wonderful served over belgian waffles with fresh berries. There is one problem in that the ingredient list says 1 3/4 cups milk but the instructions say 1/2 cup plus 1 1/2 cups. I used 1 3/4 cups total and found it to make a nice thick sauce. Thank you for a terrific recipe, Nolita Food.