Saturday, March 27, 2010

Day 226: Chai Crème Anglaise

Yield: 2 cups
Time (Start to Finish): 20 min

1 cup whipping cream
4 egg yolks
1/3 cup sugar
chai powder (or blend of spices, check out my chai snickerdoodles)

1. In a saucepan, combine the cream, chai powder, and vanilla. Taste to make sure it is flavored enough with chai. Heat
2. In a separate bowl, put the yolks, and whisk with the sugar until smooth and turning pale yellow
3. Pour in a little of the hot milk, while whisking, to temper the eggs
4. Add it back to the stove with all the ingredients together, and still whisking, until it becomes thick enough to coat the back of a spoon
5. Pour through a strainer and let cool

Rating: 4.5 strawberries
Notes: This is a great little change to classic crème anglaise. I love putting it on berries, or on a plate when you are serving chocolate cake. It’s a lovely white dessert sauce, and it lasts for almost a week. Straining it is very important, like I have said before, in case there are any pieces of curdled egg. Im saving this for tomorrows recipe, so check it out.

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