Chai Tea Creme Anglaise
Servings : 8 people
Calories : 70kcal
Description
Chai Tea Creme Anglaise, a spicy twist to the French vanilla classic sauce for chocolate cakes. Recipe uses milk and egg yolks, not cream.
Ingredients
- 300 g (10.5oz) whole milk full fat
- 1 teabag sachet Chai tea (or any other spiced infusion or tea)
- 3 organic egg yolks
- 40 g (1.5oz) sugar
Instructions
- Heat the milk and teabag gently in a saucepan until the milk is just about at boiling point. Remove the milk from the heat and cover, leaving the tea to infuse in the milk for 10 minutes then discard the teabag.
- Meanwhile, whisk the yolks and sugar in a bowl until light and creamy. Pour over the warm milk, whisking continuously then transfer to the saucepan back on a medium heat.
- Continue to whisk or stir the sauce with a wooden spoon until it thickens. The sauce is ready when your finger can run a line down the back of the spoon and it leaves a clean trace.
- Immediately remove from the heat, strain into a bowl then transfer to serving jugs and leave to cool in the fridge until ready to serve.
Notes
Nutritional Information Per Serving:
70 calories; 2g protein; 7g fat; 4g carbohydrates Tea Infusions in the Milk: although this uses Chai tea to accompany Chocolate Ginger Fondant Cake, other teas can be used such as Earl Grey. As the milk has to be heated first, infuse your favourite tea or herbal infusion to fragrance the milk and personalise this to suit your taste. Crème Anglaise Storage: The sauce can be stored in the fridge, sealed in a container for up to 5 days. Serve chilled or if at room temperature, remove from the fridge 30 minutes before serving.
70 calories; 2g protein; 7g fat; 4g carbohydrates Tea Infusions in the Milk: although this uses Chai tea to accompany Chocolate Ginger Fondant Cake, other teas can be used such as Earl Grey. As the milk has to be heated first, infuse your favourite tea or herbal infusion to fragrance the milk and personalise this to suit your taste. Crème Anglaise Storage: The sauce can be stored in the fridge, sealed in a container for up to 5 days. Serve chilled or if at room temperature, remove from the fridge 30 minutes before serving.