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.
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.
