Recipes Maraschino Crème Anglaise Be the first to rate & review! Plus: More Dessert Recipes and Tips By Jeremiah Tower Jeremiah Tower Instagram Jeremiah Tower is one of America's first celebrity chefs who contributed to developing California cuisine, from his time at Chez Panisse, to his restaurants Balboa Cafe, Stars, Stars Café, and Speedo 690. Tower has won three James Beard Awards, published seven books, and is the subject of documentary Jeremiah Tower: The Last Magnificent. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Ingredients 2 cups milk 3 large egg yolks 2 large eggs 1/2 cup sugar Pinch of salt 1 tablespoon maraschino liqueur 1 teaspoon pure vanilla extract Directions Scald the milk in a medium saucepan. In a medium heatproof bowl, whisk the egg yolks with the eggs, sugar and salt. Slowly whisk in half of the hot milk, then whisk in the remaining milk. Return the sauce to the saucepan and cook over low heat, whisking constantly, until the custard is thick enough to coat the back of a wooden spoon, about 6 minutes. Strain the custard through a fine sieve and let cool completely. Stir in the Maraschino liqueur and vanilla and refrigerate until chilled. Make Ahead The custard can be refrigerated for up to 2 days. Bring to room temperature before serving. Serve With Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce Rate it Print