Creme a l'anglaise au Marsala (English Custard with Marsala Wine)

By Craig Claiborne and Pierre Franey

Published March 12, 1983

Total Time
15 minutes, plus refrigeration
Rating
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Featured in: FOOD; A FANCY BOTH BITTER AND SWEET

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Ingredients

Yield:About three and one-half cups

  • 3 cups milk

  • ⅓ cup sugar

  • 1 ½ tablespoons flour

  • 5 egg yolks

  • 2 tablespoons Marsala wine

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 133 milligrams cholesterol; 165 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 58 milligrams sodium; 6 grams protein; 17 grams sugar

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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Preparation

  1. Step 1

    Heat the milk in the top of a double boiler.

  2. 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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