Bourbon laced crème anglaise
Recipe: Bourbon laced crème anglaise
Crème anglaise in its pure form is vanilla-flavored, but you can vary from there. I’ve made Bailey’s crème anglaise, orange-flavored crème anglaise and more.
For you, today, I’ve made up a bourbon-flavored crème anglaise. (If you don’t drink spirits have no fear. You can make this crème anglaise and leave out the bourbon or you can flavor yours with artificial sweeteners. Just a couple of teaspoons of rum flavoring, or orange flavoring and you have yourself a flavored crème anglaise. The orange one would go well with a “white dessert”—a cheesecake or an angel food cake, that sort of thing. The bourbon one I suggest you serve with my Chocolate Cookie Tart.
2 cups heavy cream
1 cup milk (non skim)
6 Tbl white sugar
6 egg yolks
1 tsp vanilla
¼ cup of your favorite bourbon
Scald half of the cream and half of the milk in a saucepan. (This means I heat it just until I see the tiny bubbles forming on the rim of the pan).
In a bowl, whisk the sugar and the egg yolks together. Slowly (and I mean SLOWLY) whisk the scalded cream into the egg yolk mixture. (If you add the egg faster than in a slow stream you’ll end up with scrambled eggs. Big yuk. So take your time). Now you are going to return the entire mixture, and the second half of the milk and cream, back into the saucepan and start to heat it. You do need to cook it, but slowly. Cook over low heat (do not boil), until the mixture thickens. I stir with a spoon the whole time, very slowly. I can start to feel it thicken and when it coats the back of the METAL spoon without running off I know it’s done. This takes about five minutes. This is really a guess because it depends on what size of burner you have it on but this is a guide.
Take it off the heat. You can strain it now if you want to. I don’t do this unless I see any lumps appear. Then add your vanilla and bourbon and stir again. Let it cool down some and then store it in your refrigerator until ready to serve. I take it out of the refrigerator while I am clearing the dinner dishes just so it warms up a tad. It will still be cool but bringing it up from refrigerator temperature makes the taste stand out even more.
When you go to serve this you put a “pool” of it on your dessert plate and serve the dessert on top, or put the dessert on the plate and drizzle it around the dessert. It will always be a puddle so don’t expect it to be too controllable. You can put leftovers in the refrigerator or serve them in a gravy boat with the dessert. Be sure to serve this dessert with a spoon AND a fork. You need the spoon to get every last drop.
Enjoy. Cheers! Zola
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