CHOCOLATE GANACHE ICING VANILLA BEAN CRÈME ANGLAISE
Makes 1½ cups Makes 2 cups
9 ounces bittersweet or semisweet
chocolate, finely chopped 4 large egg yolks
1 1 ⁄ 2 cups heavy cream 1 cup milk
⁄ 4 cup sugar
1
⁄ 4 cup heavy cream
3
Place chocolate in a medium bowl.
Heat cream in a small saucepan until
bubbles begin to appear around edges
(scalding); pour over chocolate. Let
stand 5 minutes, then stir until smooth.
Set aside at room temperature until
cool but pourable, stirring occasionally.
⁄ 2 vanilla bean, split and scraped
1
Make an ice water bath: Fill a large bowl
with cold water and ice; set aside.
In a medium bowl, whisk together
egg yolks and sugar until lightened
in color, about 2 minutes. Place milk,
heavy cream, and vanilla bean and
seed scrapings in a medium saucepan
over medium heat. Bring to a simmer;
reduce heat to low. Whisk about 1 ⁄ 3 cup
of the milk mixture into the egg yolk
mixture to temper it. Return this mix-
ture to the saucepan.
Cook crème anglaise over medium heat,
stirring constantly with a wooden spoon,
until the mixture thickens to the consis-
tency of heavy cream. Discard vanilla
bean, then strain the crème anglaise into
a medium metal bowl. Place the bowl
over the ice bath to chill until ready
to serve. Store in an airtight plastic
container, refrigerated, up to 4 days.
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