Anglaise .... Don't mind if I do

45 Days.... but, who's counting?  I want to go on record and say that yesterday was spent in the sun, in the yard, having fun and... wait for it.... Putting up Christmas lights!!!!  YES, I said it!  I like to hang the look of the season when it is still warm out and I have time to test things and make sure that they are in working order while it's sunny and warm out.

Here's a dessert sauce that can be used also as a great french toast batter.  It's easy, creamy and delicious!

Cheers!

Quinney

Citrus Creme Anglaise

1 quart heavy cream
2 c. + 2 T. sugar
1 t.  pure vanilla extract
8 egg yolks
1/4 c. orange juice with pulp
1 t. lime juice

method:

in sauce pot, heat cream, 2 c. sugar and vanilla extract just to a quick boil. (as soon as it boils, turn off heat!!!)
in large mixing bowl, whisk egg yolks with 2 T. sugar to blend sugar evenly.
slowly, while whisking, add hot cream mixture (small ladle full at a time)(prevents scrambled egg look).
add citrus juices and whisk all together well.
transfer to glass pan and chill in fridge for about 30-40 minutes.
remove from fridge and transfer to container with lid.  use as needed as dessert sauce or to batter french toast.

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