Creme Anglaise: This rich, creamy vanilla custard sauce will take your desserts to the next level! A classic recipe that’s infinitely versatile, made from just five ingredients, plus lavender in this recipe.
The creme base is versatile when used to make ice cream, as a layer in a fruit tart and more. It also can be flavored with liquors, chocolate, spices, and herbs. I love to use fresh vanilla bean because it is the ideal place to see the distinctive flecks that show you made it from scratch.
Here is a link with an in-depth step by step of how to properly temper eggs, in the recipe, from the fantastic blog – Food 52
Lavender Creme Anglaise
- 1 Cup Milk - regular
- 1 Cup Heavy Cream
- 4 Egg Yolks
- 1/2 Cup Granulated Sugar
- 1 Fresh Vanilla Bean - split and scraped or 1 tsp. Pure Vanilla Extract
- 1 Tbsp. Pesticide-Free Fresh or Dried Lavender Flowers
- Pour the milk and cream into a medium saucepan, place over medium heat, and heat until small bubbles appear along the edges of the pan.
- In a separate bowl, whisk together the egg yolks, sugar, salt, and vanilla bean until creamy. The next step is called tempering the eggs. It's a process of slowly melding the two mixtures together very slowly, so the eggs do not curdle.
- Pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly.
- Next, begin pouring the egg-milk mixture into the saucepan, place over medium heat and cook, continually stirring with a wooden spoon, until the mixture thickens and lightly coats the back of the spoon, about 1 minute.
- Do not allow it to boil. An instant-read thermometer inserted into the custard should read 180 degrees or coat the back of a wooden spoon.
- Remove from the heat and immediately stir in the lavender flowers. Pour the custard into a bowl and cover with plastic wrap that is placed directly on the surface to prevent a skin from forming, and refrigerate overnight or until chilled. (At this point, if you are short on time, place the covered custard over an ice bath in a larger bowl. It will chill down faster).
- Pour the custard through a fine-mesh sieve. If the custard comes out smooth, I sometimes don't strain the custard.
- Serve immediately but can be refrigerated up to one week but best if used in a few days.
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