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Tag Archives | Dessert Sauce

Creme Anglaise

Creme Anglaise is a French dessert sauce served drizzled over or pooled under a dessert.

The Sauce: Creme Anglaise – French dessert sauce made with milk or half & half, egg yolks, sugar and vanilla bean. Drizzle over pie, fruit and other desserts or place a spoonful on a plate and set the dessert in the Crème Anglaise.

‘Great Sauces Transform Good Food into Gourmet’ 

Dessert sauce genealogy

Sounds extra fancy, doesn’t it? Creme Anglaise is a French dessert sauce which translated means English Cream. Here’s the cooked custard genealogy.

Creme Anglaise is the anchor member of this cooked dessert sauce family. It’s cooked on the stove and composed of milk or sometimes half & half, egg yolks and sugar.

Creme Patissiere or Pastry Cream is cooked with milk, egg yolks, sugar and thickened with cornstarch. With light body, it’s used for Cream Puffs, Eclairs, Trifle or Pudding. A little thicker, it becomes cream pie filling with flavors like vanilla, coconut, chocolate or banana.

Ice Cream and Frozen Custard base has egg yolks and sugar but is richer with part milk and part heavy cream or all cream, depending on how decadent you desire. Add vanilla, chocolate, fruit, nuts, caramel, and endless combinations of ingredients.

Creme Bavaroise or Bavarian Cream has milk and heavy cream, egg yolks and sugar. It’s thickened with gelatin rather than cornstarch. Whipped cream is folded into the cooled custard for an airy but more firm texture between cake layers. Set in a mold or small bowl it’s often served with fresh fruit, chocolate curls or both.

Creme Anglaise with RaspberriesBeyond these cooked dessert sauces their baked cousins are Creme Brulee, Flan, Custard and Creme Caramel; but that’s ancestry for another day.

If you’ve made pastry cream for Coconut Cream Pie, Banana Cream Pie and German Chocolate Pie Shooters, then Creme Anglaise is a cinch. How do you serve it? It’s lovely drizzled on or pooling under dessert like Apple Nut Crumble or Fruit Pies like apple or berry, really any dessert you’d serve with whipped cream or ice cream. For Thanksgiving, make it on Monday or Tuesday and chill for dinner on

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Thursday. When you pull out the pies and desserts you can offer your guests all three accompaniments, ice cream, whipped cream or Creme Anglaise.

You may also enjoy Raspberry Delight, Apple Pudding with Sweet Cream Sauce, Hot Fudge Sauce, Chocolate Syrup, Chocolate Magic Shell Sauce, Strawberries Seurat, Dulce de Leche, Caramel Sauce, Peach Semifreddo, Deep Dish Apple Pie, Jumbleberry Pie, Flourless Chocolate Torte, Chocolate Raspberry Torte and Berries Van Gogh.

2012 AniversaRecipe – Baba Ghannouj
2011 AniversaRecipe – Frosted Maple Spice Cookies and Pumpkin Chocolate Chip Cupcakes

Recipe: Creme Anglaise

Prep Time: 7 Minutes | Cook Time: 13 Minutes | Yield: 2 Cups | Level: Moderate

Eggs and SugarIngredients
2 cups half & half
1/2 vanilla bean, split lengthwise
5 eggs yolks
1/3 cup sugar
pinch salt

Special Equipment – medium saucepan, medium bowl, large bowl of ice water, mesh strainer

Heat Half & Half1 Heat half & half and vanilla bean in a medium saucepan on low heat until it is warm. Do not boil. Remove from heat. Fish out the vanilla bean and reserve.

2 Meanwhile in a medium bowl whisk egg yolks, sugar and salt for 30-60 seconds until it becomes pale yellow and most of the sugar is dissolved. Prepare the ice bath.

3 Slowly pour the cream mixture into the yolk mixture whisking to combine.

4 Pour the mixture back into the saucepan. testing sauceClean out the bowl and place in the ice bath. Heat saucepan on medium low stirring continuously, do not boil. Run your finger down the middle of the spoon. When the cream doesn’t drip, take off the heat.

5 Pour the sauce through a mesh strainer into the medium bowl perched over a large bowl of ice water. Scrape the vanilla

bean paste out of the bean pod and stir into the sauce. Chill.

Ice Water BathNotes
It keeps for 5 days in the fridge.

Serve drizzled over a slice of pie, brownies, desserts, crisps and crumbles, etc.

As pictured above, serve in an open bowl with a floating island of whipped cream or meringue. Toss in a few Apple Nut Crumble with Creme Anglaiseberries for good measure.

Serve in a pool under a serving of dessert.

Offer as a holiday dinner along with ice cream or whipped cream over pie or dessert.

Serve over fruit or in a dish garnished with berries and whipped cream.

Dish Designer

  • Exchange half & half for all milk or a combination of milk and heavy cream depending on how rich you want the sauce.
  • Exchange vanilla bean for 2 teaspoons of vanilla extract.

Inspiration – Helen Horton
Cook with Sauces
Crème Anglaise
Written by
Photography and Styling by Helen Horton
Updated: November 1, 2013

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Caramel Sauce

Homemade caramel sauce

Back corner of the fridge

Caramel-Sauce-Ice-Cream-Cherries-MaraschinoHomemade caramel sauce is wildly better than store bought in the bottle.   Great news!!  You can make a big batch and store it for 2-3 months in the fridge.  It just takes up a small place in the back corner of your fridge.  I recommend you hide it there because otherwise it won’t last long.  Not because it doesn’t have shelf life but because your family will raid your cache.  Keep it ready and waiting for any number of applications.

Drizzle over ice cream
Layer in a parfait
Lace on brownies
Dribble over apple, chocolate or pecan pie
Spoon on first for a plating sauce

Guests are coming and you don’t have much notice.  No worries.  Dessert will be gourmet with this made-from-scratch sauce over something as simple as vanilla ice cream. I love to toss on a few broken nuts but my favorite is 5 or 6 small maraschino cherries.  And don’t worry if some of the cherry juice splashes over the ice cream too.  This is what I figure; you can make this sauce once every 3-6 months depending on how often you serve it.   In my book, it’s a dessert mother sauce.

2011 AniversaRecipe – Rachels

Recipe: Caramel Sauce

Prep Time: 5 Minutes | Cook Time: 20 Minutes | Yield: 5-5/1/2 Cups | Level: Easy


  • 1 can Sweetened Condensed Milk
  • 2 cups Sugar
  • 2 sticks of Butter
  • 1 ½ cups White Corn Syrup
  • 1 tsp Salt
  • 1 ½ cup Heavy Cream

Special Equipment – CandyThermometer

1 In a heavy large pot, combine sweetened condensed milk, sugar, butter, corn syrup and salt.  Use a large pot as the sauce expands and bubbles up as it cooks.

2 Cook stirring constantly until it reaches 234 degrees or soft ball stage, about 15-20 minutes.  Take off the heat.

3 Cool slightly and then stir in heavy cream.  Cool to room temperature and store in an airtight container in the fridge.  Keeps 2-3 months.

4 Serve over ice cream, drizzle on pie, lace over brownies or build a caramel parfait.


Without a candy thermometer, measure the soft ball stage by placing a spoon of hot caramel in a bowl with ice cold water.  Using your fingers, it should form into a ball while submerged but flatten once rem
oved from the water.  More information on Soft Ball Stage.

Dish Designer

  • Exchange the heavy cream for Half & Half.

Inspiration – Marissa McMurray

Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 1, 2012

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