Monday, November 12, 2018

Crème Anglaise

Have you ever combined the ingredients together to make ice cream but decided to warm it instead and use it as a cream with fruit? Well that's exactly what we did in my Sur La Table cooking class with our Red Wine and Honey Poached Pears. And it was WONDERFUL. This is a unique dessert fit for any holiday table it has a great presentation on top of how good it is. You need to make this Creme Anglaise first. Makes 1 quart


2 cups heavy whipping cream
1 cup whole milk
3/4 cup granulated sugar
1/2 teaspoon sea salt
6 large egg yolks
1 teaspoon vanilla bean paste


In a saucepan on medium heat add in the cream, milk, sugar and salt. Stir until sugar is dissolved. Reduce heat to simmer.  In a bowl whisk the egg yolks until they lighten in color. Temper the eggs by slowly adding a third of the the cream mixture, whisking continuously.  Pour back into the rest of the cream and add the vanilla bean paste, then raise the temperature to med/high. Stir until thickens, do not allow to boil.  Remove and pour into a fine mesh strainer into a bowl. Refrigerate if not using right away and reheat when ready to serve.  Pour on the bottom of the plate then top with fruit (if the fruit was cooked in a wine sauce, drizzle over top). Yum Yum.

Note: if you want to make this into ice cream, pour into a bowl and chill over an ice bath or refrigerate until cold. Pour into a prepared ice cream maker and churn according to manufactures instructions. Enjoy right away or freeze in a  freezer-safe container. 

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