Drambuie-Flavored Crème Anglaise
This versatile riff on creme anglaise can accompany any number of desserts, such as Crunchy Toffee Tortoni or Buttermilk Layer Cake. If you prefer, the sauce can be flavored with chocolate, mocha, orange, or liqueur of your choice. It can be infused with crushed coffee beans, or praline can be folded into it.
Through step 3, the crème anglaise can be made up to 3 days ahead.
Recipe information
Yield
Makes about 2 1/2 cups.
Ingredients
Equipment:
Preparation
Step 1
1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
Step 2
2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
Step 3
3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
