Creme Anglaise is nothing short of decadent rich and elegant. It is made using eggs vanilla cream sugar. Making creme anglasie requires patience and finesse. Tempering eggs, the main reason. Maintaining temperature then becomes the another. Many desserts and fruits are served with the creme anglaise. One of my most favorites, Île flottante (floating island) is meringue floating in the stuff Willie Wonka Chocolate Factory style. This dessert requires double patience and finesse. With so much going on in the world today do we even have the attention spans? Before I address floating island dessert and give you the recipe (maybe you have GOGGLED already), let’s cut to the sauce. I’ll save the floating island for another day.
Last week after watching an Ina Garten video I couldn’t have been more thrilled to learn this week’s tip. The creme anglaise shortcut. Wowza. It makes perfect sense. Why hadn’t I been doing this? Needless to mention, but I will, when time is of the essence and you have to impress guests this hack is for you (and me obviously).
Tatum’s Tuesday Tips is to use melted vanilla ice cream for your creme anglaise sauce. That’s it. Sort of. Not any vanilla ice cream. Only the best in the world will do and that is of course is Haggan-Daz Vanilla. And while yes it seems like a terrible idea to melt perfectly superior ice cream, I assure you it is one of the best ideas. Saves time and delivers. Did I mention that? Simple isn’t always easy but here it is. Melt your ice cream by leaving it at room temp and pour on your dessert for an elevated out of this world flavor without a worry whether one single piece of egg scrambled in your sauce. Bread pudding, soufflés, you name it. Sauce on the fly. Thank you Ina Garten.
4 egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don’t cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Transfer to a plastic container and store in the freezer until ready to serve.
photos quickly taken with my iPhone.
Until Next Time…