Chocolate Crème Anglaise
The recipe Chocolate Crème Anglaise is ready in approximately 45 minutes and is definitely an outstanding gluten free option for lovers of Southern food. One serving contains 970 calories, 17g of protein, and 70g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have bittersweet chocolate, egg yolks, milk, and a few other ingredients on hand, you can make it. To use up the vanilla you could follow this main course with the Vanillan Ice Cream as a dessert.
Instructions
In a 3- to 4-quart pan over medium heat, cook milk, cream, and sugar, stirring often, until mixture begins to steam and bubble around edges of pan, about 8 minutes.
Put egg yolks in a bowl and whisk in about 1/2 cup hot milk mixture, then pour egg mixture back into pan and whisk to blend. Cook, stirring with a flexible, heatproof spatula over medium-low heat until custard reaches 160 on an instant-read thermometer and thickens noticeably, 5 to 8 minutes.
Add chocolate and whisk until melted and smooth. Stir in vanilla.
Pour through a fine strainer set over a bowl. Set the bowl of custard in a larger bowl of ice and water for 10 minutes, stirring frequently, until mixture cools. Cover with a layer of plastic wrap pressed against surface of custard. Chill at least 1 hour and up to 3 days.
Pour into a baked pastry shell and top with raspberries.
Spread the sauce between each layer, then frost with your favorite icing.
Pour into a prepared cookie-crumb crust and top with whipped cream and chocolate shavings.
Layer the sauce with vanilla crme anglaise (or vanilla pudding), almonds, and crushed meringues or shortbread cookies.
As a pudding: Simply serve as is, with a bit of whipped cream.