California Central Coast Recipes
English Creme, Creme Anglaise to the French or Crema D'Inglese to the Italians is actually a soft custard. It is a wonderful counter point sauce to use with fruit and especially chocolate desserts. We like to use it with our Poached Pears in Red Wine
Dessert. If you can find real free range eggs with dark yolks, the sauce is a beautiful golden color and accents the burgundy red of the pears.
This version uses cream instead of milk for the base. It is just a little bit more rich in taste and texture.
Pros and the fearless prepare this sauce over direct heat. For cooking ease, we suggest that you use a double boiler. Because of the gentle heat, it may take a little longer to make, but there is less chance of the sauce curdling if you get distracted as inevitably happens while cooking something else at the same time!
If you prepare the sauce over direct heat, for the final thickening use very low heat (or turn off the heat completely) or the mixture may curdle. You may need to strain the mixture, but the result will be equally good.
Preparation time: 5 minutesCooking time: 10 minutes
1-1/2 cups Heavy Cream
1/4 cup Granulated Sugar
1/4 cup Egg Yolk
1/2 teaspoons Vanilla extract
1 In small bowl, lightly beat the eggs.
2 In the top of a double boiler add the cream and sugar and heat to 190F.
3 When the cream mixture has reached temperature, while beating the eggs slowly add a couple tablespoons of the hot cream mixtures to the eggs to temper the eggs.
4 Add the tempered egg mixture to the cream mixture and while constantly stirring, continue cooking the sauce for a few minutes until the sauce has thickened.
5 Chill the sauce before serving.
When ready to serve, if the sauce seems a bit thick, you can add a little extra heavy cream to bring it to the desired consistency.
This sauce goes with practically anything chocolate or sweet fruit syrup based.