inthekitchen
Blueberry Bread Pudding with Crème Anglaise and Bourbon Caramel Sauce
Bourbon Sauce This classic caramel sauce is easy to make and lasts for months refrigerated in a sealed container.
INGREDIENTS 1 / 4 cup unsalted butter 1 / 2 cup white sugar 2 Tbsp whipping cream 1 Tbsp of bourbon A pinch of salt
METHOD 1. Melt butter in small sauce pot over medium heat. Whisk in the remaining ingredients. 2. Simmer until thickened, about 3 minutes, whisking often. Yield 1 serving
Crème Anglaise This velvety vanilla sauce may be the greatest and most versatile of all the dessert sauces. Serve hot or cold.
INGREDIENTS 1 vanilla bean 1 cup whipping cream 1 / 2 cup white sugar 5 organic eggs 1 cup homo milk
METHOD 1. Combine 1 / 4 cup of the sugar with the milk and cream in a sauce pot. 2. Slice the vanilla bean in half and scrape out seeds. Add the seeds and pod to the pot. Heat on low until mixture reaches a simmer( don’ t let it boil). Remove from heat. 3. Crack eggs into your fingers one at a time over a bowl and separate the yolks from the whites. Set whites aside. Place yolks in a bowl with remaining sugar, mix until smooth. 4. Slowly temper egg yolks and sugar by adding the hot milk mixture to the bowl. Pour back into the sauce pot and mix together. 5. Return the pot to low heat and stir until thickened, about 5 minutes( 165-175 º F). Mixture will curdle if over heated( 185 º F.) so be careful. 6. Strain through a fine sieve and cool in an ice bath immediately. Yield 2 cups
20 ciao! / oct / nov / two thousand fourteen