Sorry I missed Wednesday Workshop last week friends, it was a holiday weekend for us and class was re-scheduled. Even though I missed it, the sleep in was sooooo good.
We’ve pretty much reached the halfway point for this class and I’ve really enjoyed it so far. This week we did some piping practice and made meringue cookies and Crème Anglaise. Crème Anglaise is a sauce with many uses, such as serving with cakes, drizzling over souffles, and enjoying with fresh berries, just to name a few. I thought I would focus on sharing the sauce with you because I think it’s a good recipe to have in your arsenal.
Any sweet, vanilla bean flecked, custardy recipe is good to know, you know?
When you serve Crème Anglais with a meringue in the middle, that’s known as a floating island or île flottantes to be exact. It’s typically served with caramel sauce drizzled over top which I find really strange. I made a caramel sauce to drizzle over a bowl of sauce. Essentially. Strange but very good.
Since Crème Anglaise is basically a really smooth pourable custard, I’m pretty sure you could run it through an ice cream maker for some incredible vanilla bean ice cream too.
And you thought it was just a boring old sauce.
Have a great week friends!
This classic sweet vanilla custard sauce is so easy to make with just 5 ingredients! A perfect compliment to desserts!
*recipe via George Brown Baking Arts1
- 5 large egg yolks
- 50gr sugar
- 250ml whole milk
- 180ml heavy cream
- 1/2 vanilla bean, split and scraped
- In a medium sauce pan whisk together all of the ingredients until well incorporated.
- Place the pot on med-low heat, and whisk continually until the mixture begins to thicken. Be careful not to let the mixture boil. Continue stirring with a wooden spoon until the mixture thickens and coats the back of the spoon.
- Strain the sauce and pour into a container to allow it to cool. Serve with pies, cakes, meringues and other desserts. Store any remaining sauce in the fridge.