Easy Crème Anglaise
(Basic Vanilla Custard Sauce Makes about 2 cups )
1 & 1/2 cup milk 1/2 cup heavy cream
2 extra large egg yolks 6 TBL. sugar
1/2 teaspoons vanilla extract
1. In a small bowl beat the yolks and sugar together with a whip or beater
until the mixture has thickened and is a pale yellow color.
2. Combine the milk and cream in a small saucepan.
3. Bring the milk mixture just to a boil and turn off.
4. Slowly add approximately 1/2 cup of hot milk mixture to the egg mixture
to temper the yolks, stirring while adding the hot milk. Then, while stirring
constantly with a small whip, add the egg mixture back into the pan with
the remaining milk/cream mixture.
5. Stir mixture constantly over low heat until the mixture thickens to the
consistency of heavy cream or until you can draw a line with your finger
along the back of the spoon and have the mixture leave a trail. If the
mixture stays separated and leaves a distinct path without the two sides
running together the cream is finished.
6. Add vanilla extract and stir occasionally until cooled. Store tightly
covered for up to 7 days in the refrigerator. Thin with a little cream if too
thick for your taste.
(Basic Vanilla Custard Sauce Makes about 2 cups )
1 & 1/2 cup milk 1/2 cup heavy cream
2 extra large egg yolks 6 TBL. sugar
1/2 teaspoons vanilla extract
1. In a small bowl beat the yolks and sugar together with a whip or beater
until the mixture has thickened and is a pale yellow color.
2. Combine the milk and cream in a small saucepan.
3. Bring the milk mixture just to a boil and turn off.
4. Slowly add approximately 1/2 cup of hot milk mixture to the egg mixture
to temper the yolks, stirring while adding the hot milk. Then, while stirring
constantly with a small whip, add the egg mixture back into the pan with
the remaining milk/cream mixture.
5. Stir mixture constantly over low heat until the mixture thickens to the
consistency of heavy cream or until you can draw a line with your finger
along the back of the spoon and have the mixture leave a trail. If the
mixture stays separated and leaves a distinct path without the two sides
running together the cream is finished.
6. Add vanilla extract and stir occasionally until cooled. Store tightly
covered for up to 7 days in the refrigerator. Thin with a little cream if too
thick for your taste.
Lemon Lust pairs very well with blueberries, strawberries and blackberries.
A slice of brie or other soft cheeses, fresh pear slices, blueberries and a little mache salad
with a light vinaigrette and some crostini make a beautiful anytime appetizer plate!
Try pinching a piece of Brie or Cream Cheese next to a small slice of Lemon Lust and then
serve at room temp with a slice of strawberry on top (YUM)
A slice of brie or other soft cheeses, fresh pear slices, blueberries and a little mache salad
with a light vinaigrette and some crostini make a beautiful anytime appetizer plate!
Try pinching a piece of Brie or Cream Cheese next to a small slice of Lemon Lust and then
serve at room temp with a slice of strawberry on top (YUM)
Raspberry/Berry Sauce
1 bag frozen raspberries (12 0z)
1 cup water 2 tbl sugar
2 tbl cornstarch dissolved in 4 tbl water
2 tbl Raspberry or Orange Liqueur if desired
Method:
Bring raspberries and water to boil. Reduce heat
and simmer for a few minutes, stirring to break up
fruit pulp
Add sugar to taste
Remove from heat and pass through strainer to
remove seeds (try to retain as much pulp as
possible)
Return to sauce pot and bring to a boil
Add cornstarch to thicken a little at a time until
desired consistency
Add Liqueur
Cook for a while to remove raw cornstarch flavor
remove from stove and cool and serve
Sauce can be frozen for months
You can use Blueberries, Wild Dewberries or
Blackberries too, just add 1 tbl. fresh lemon juice to
mix!!
FOR STRAWBERRY SAUCE, JUST MASH
FRESH BERRIES WITH A LITTLE SUGAR,
BOOZE of CHOICE & WATER WITH A FORK OR
BLEND IN BLENDER FOR A MINUTE
1 bag frozen raspberries (12 0z)
1 cup water 2 tbl sugar
2 tbl cornstarch dissolved in 4 tbl water
2 tbl Raspberry or Orange Liqueur if desired
Method:
Bring raspberries and water to boil. Reduce heat
and simmer for a few minutes, stirring to break up
fruit pulp
Add sugar to taste
Remove from heat and pass through strainer to
remove seeds (try to retain as much pulp as
possible)
Return to sauce pot and bring to a boil
Add cornstarch to thicken a little at a time until
desired consistency
Add Liqueur
Cook for a while to remove raw cornstarch flavor
remove from stove and cool and serve
Sauce can be frozen for months
You can use Blueberries, Wild Dewberries or
Blackberries too, just add 1 tbl. fresh lemon juice to
mix!!
FOR STRAWBERRY SAUCE, JUST MASH
FRESH BERRIES WITH A LITTLE SUGAR,
BOOZE of CHOICE & WATER WITH A FORK OR
BLEND IN BLENDER FOR A MINUTE
All rights reserved.
Some Berry Nice Sauce
Recipies
Recipies
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