5707 N. Clark
Vanilla Crème Anglaise
6 large egg yolks
3 tablespoons sugar
2 cups half-and-half
1 teaspoon vanilla
In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cool, stirring occasionally, and chill it, covered.
Makes about 3 cups.
1/2 cup sugar
3 Tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bags frozen raspberries, thawed
1 teaspoon fresh lemon juice
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberries, lemon juice and the sugar syrup in a blender and puree. Strain through a fine mesh sieve to remove the seeds and store in a squeeze bottle if using immediately. The sauce keeps well in the refrigerator for 4-5 days and freezes for several months.
12 ounces chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon vanilla extract
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring into squeeze bottle(if using immediately keep warm) or covered and refrigerated for future use.
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners' sugar
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will become butter. Serve, or refrigerate covered for up to 4 hours.