Vanilla Crème Anglaise
Photo by Chelsea Kyle
Substituting evaporated skim milk for some of the cream reduces the fat yet maintains the richness of this classic dessert sauce.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/2 cup evaporated skim milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup light agave nectar
1/2 teaspoon arrowroot powder dissolved in 1 tablespoon cold water
Preparation
Step 1
Place the milk, cream, vanilla bean, and vanilla seeds in a saucepan over medium heat. Bring to a simmer. Remove from the heat and let steep for about 15 to 20 minutes.
Step 2
Add the agave nectar to the milk mixture and bring back to a simmer. Decrease the heat and add the arrowroot powder slurry into the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after it starts to thicken (this happens quickly). Remove the vanilla bean and cool the sauce to room temperature. Store in the refrigerator for up to 1 week. Serve chilled.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
