Berries with Vanilla Custard Sauce
Creme anglaise is the base of classic vanilla ice cream and creme brulee. It is also delicious when served over cake, cookies, fruit, or meringues. The term "creme anglaise" refers to an English-style custard otherwise known as a "pouring custard." Basically, it's a sauce made with heavy cream, egg yolks, and real vanilla pods. It's utterly delicious, but also loaded with calories and fat, especially saturated fat.Here is a lighter version of this decadent custard sauce. Our recipe is super easy to make and tastes especially delicious when served over fresh berries. The cornstarch in this version adds thickness and keeps the egg from curdling. If possible, you should use real vanilla extract in order to add the tiny black seeds pictured above (and to enrich the sauce). Vanilla pods add a depth of flavor, scent, and texture to any dish, so the closer you can get to the real thing, the better. Did you know that vanilla actually comes from an orchid?
Vanilla Custard Sauce
Sauce Ingredients:2 cups skim milk or soy milk1/4 cup sugar1 tablespoon corn starch1/4 cup nonfat egg substitute (or one egg)1 tsp real vanilla extract or the seeds of 1/4 vanilla beanFruit:Use 1/2 cup of a variety of fruits for each person. Try a mixture of strawberries, blackberries, and blueberries. Any soft fruit (such as kiwi, bananas, mangoes, and peaches) will also work.Directions:
- Mix the milk, sugar, and corn starch together in a small mixing bowl with a whisk. Add the egg substitute and mix again.
- Pour the custard into a small sauce pan. Heat over medium high, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and add the vanilla.
- Chill in the refrigerator. Adjust the consistency with a little more milk or fat-free half and half.
- Serve over chilled berries or fruit.
Serves 6. Each serving: 95 calories.You can find more cookbooks and cooking tips here.
