Creme a l'anglaise au Marsala (English Custard with Marsala Wine)
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Notes
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Ingredients
Yield:About three and one-half cups
- 3cups milk
- ⅓cup sugar
- 1½tablespoons flour
- 5egg yolks
- 2tablespoons Marsala wine
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
165 calories; 7 grams fat; 3 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 6 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the milk in the top of a double boiler.
- Step 2
Mix the sugar and flour in a mixing bowl. Add the egg yolks and blend well. Add the milk, stirring with a wire whisk. Return the mixture to the top of the double boiler and cook over simmering water, stirring constantly, until thickened. Cool quickly by placing the pan in cold water. Strain and add the wine. Chill thoroughly.
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