Drizzled over fresh fruit
On Saturday, two of my best girlfriends and I went out for supper and had a late Christmas gift exchange. One of the gifts I received happened to be Pure Vanilla, a book that had been on my Christmas list, and one that I had completely forgotten I told my friends about. To say I was on cloud 9 when I opened the gift would be an understatement. I found myself reaching for the gift bag, pulling the book out, and sneaking a quick peak on more than one occasion during the night.
It was pretty difficult to pick a starting point as everything in this cookbook is ah-mazing. This recipe stood out to me, as it was something I had never made before. And to say I’ve never made it is odd, because I’ve made pastry cream in the past for cakes. You simply omit two ingredients (cornstarch and butter) and Bam… you have Crème Anglaise.
Crème Anglaise is a classic creamy custard used in puddings, pies, bread pudding, crepes and drizzled on fruit. I love its versatility, and simplicity and it’s one of the best ways to use up leftover egg yolks. Don’t let the fancy name scare you away. Crème Anglaise is only 5 ingredients, and quick to make. It can be made ahead of time since it keeps so well in the fridge for a few days, or used immediately.Now you know the beauty that is Crème Anglaisee, later this week, I’ll show you several other ways to incorporate it into your repertoire.
Recipe from Pure Vanilla