French Custard Sauce (Creme Anglaise) Low-Fat

Recipe by Nolita_Food
READY IN: 25mins
YIELD: 2 cups




  • 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.