We're all about teas this winter, but not only steeping and sipping them. No, we're big into seeing all the interesting ways we can work them into our breakfasts, lunches, dinners, and desserts. A crème anglaise complements a variety of dessert and is simple to whip up, so try adding a little Earl Grey for that London Fog flavour. Great on top of pancakes or waffles in the morning or in this dessert with some roasted fruit and sweet "croutons" for a little crunch.
Best served in a wine glass because, well, it's so pretty it deserves it.
Earl Grey-infused crème anglaise
Place cream, tea and vanilla in a medium heat-safe bowl, and place over top of a pot with simmering water (i.e. double-boiler).
Once cream is hot, let the tea bag steep for approximately 2 more minutes before removing and discarding.
In a separate bowl, whisk together egg yolks and sugar.
Whisking quickly, add several spoonfuls of the hot cream mixture to the yolks to temper, then pour yolks directly into hot cream and continue whisking until mixture is thick enough to coat the back of a spoon, about 4 to 5 minutes.
Keep warm on the stove until other components are complete.
Roasted fruit and croutons
Preheat oven to 375 F.
Spread butter on bread slices and sprinkle sugar evenly over top.
Place prepared bread slices on a large baking sheet with sliced pears and apples and let cook in oven until fruit is tender, toast is crisp and the bottoms are golden brown, about 15 to 18 minutes.
Let toast and fruit cool slightly before cutting. Remove the crust, and cut into crouton size, and cut fruit into bite size.
To assemble, add crème anglaise to wine glass, and put desired amount of croutons and fruit in glass.
- Serves 4
- Prep Time:
- 5 minutes
- Cook Time:
- 25 minutes