First, the recipe for crème anglaise, a pouring custard, is easy to make if you follow a few precautions, and they are: when all ingredients are combined and you return the custard in the pan to the stove, stir it constantly. Next, don’t let it boil and don’t walk away from it while it’s cooking. I am certain that if you follow these techniques, you’ll have a delicious crème anglaise result every time.
Next up, the recipe for a tasty fruit sauce made of raspberries and strawberries that only takes about 15 minutes from prep to finish. Finally, here’s another fruit sauce, a warming autumn recipe from BBC Good Food, for your plums: poached spicy plums.
Like the strawberry-raspberry fruit sauce, spicy poached plums can be served with crème anglaise, ice cream, rice pudding, oatmeal…and I know you’re already thinking of other ways for how to use these. Without a doubt, Crème Anglaise & Fruit Sauces are simple and delicious cold dessert sauces to keep on hand in your fridge for any occasion, even if it’s only breakfast.
Crème Anglaise – Pouring Custard
Ingredients
- 3/4 cup cane sugar
- 3 whole eggs
- 1 1/2 cups milk
- 1/2 teaspoon vanilla
Directions
- Place milk in saucepan and bring to the boil. Remove from heat.
- Pour sugar and eggs in a mixing bowl and whisk together until they reach the ribbon stage, about 5 minutes if you are using a machine, about 15 minutes if you are whisking by hand. (Ribbon stage means that after beating the eggs when you lift some of the egg mixture on the spoon and pour it off, it creates a long, connected line or ribbon.) Do not over beat or your resulting creme will be filled with tiny bubbles.
- Using a ladle, slowly drip in the boiled milk, a little at a time into the egg mixture. Once about half the milk has been tempered in, you can pour the rest of the milk in, stirring well.
- Then return the custard to the stove on medium-high heat and stir constantly with a wooden spoon, using a figure-eight pattern. Do not allow custard to boil or it will separate. Do not walk away during this final stage, until the eggs thicken and the mixture coats the back of the spoon, usually about 5 minutes.
- Mix the vanilla into the custard.
- If your custard is lumpy, pour it through a fine strainer or cheesecloth. To prevent a skin from forming on the surface of the custard, sprinkle sugar over the top of the custard.
- Let custard cool and refrigerate until use.
Fruit Sauce with Strawberries and Raspberries
Ingredients
- 1 cup hulled and quartered strawberries
- 1 cup raspberries
- 1 cup sugar
- 1 tablespoon cornstarch
Directions
- Mash the fruit together in a small saucepan.
- Add the sugar and cornstarch to the pan.
- Bring the sauce to a boil, stirring occasionally and cook until it is thickened.
- If you wish to remove seeds and for a smoother sauce, rub the mixture through a fine sieve.
- Let cool then refrigerate until use.
Spicy Poached Plums
Ingredients
- 1 cup cane sugar
- 1 cup water
- 4 cups plums, washed, pits removed and cut into quarters.
- 1 cinnamon stick
Directions
- In a medium saucepan, pour sugar into water and cook on medium-low heat, stirring until the sugar dissolves.
- Add plums and cinnamon stick and stir occasionally, cooking until they plums are tender. Let cool and serve with something creamy.
- This will keep in the refrigerator for several weeks.
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