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