My F&W
quick save (...)

Elderflower Crème Anglaise

  • SERVINGS:
  • FAST
  1. 1 cup heavy cream
  2. 1 cup milk
  3. 6 large egg yolks
  4. 1 cup elderflower concentrate (see Note)
  1. In a large saucepan, heat the cream and milk until beginning to steam. Set a heatproof medium bowl in a large bowl of ice. In another bowl, whisk the egg yolks with the elderflower concentrate until smooth. Gradually whisk in the hot cream.
  2. Return the mixture to the saucepan and cook over moderate heat, stirring gently with a wooden spoon, until the custard coats the back of the spoon, about 6 minutes; do not let it boil. Strain the custard into the bowl in the ice bath and let cool completely, stirring often.
Make Ahead The sauce can be refrigerated for up to 1 day. Notes Elderflower concentrate, made in England from elderflowers and lemons, is available by mail from Mushrooms & More, 914-682-7288.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.