Cajeta Anglaise
| Cajeta Angalise Ingredients: 4 egg yolks 3 tablespoons sugar 2 cups heavy cream 1 tablespoon sour cream 1 tablespoon cajeta* 1 teaspoon vanilla, vanilla paste of 1 vanilla bean split lengthwise Procedure In a medium mixing bowl, whisk together the egg yolks and sugar until they are pale yellow and smooth. In a medium saucepan, bring the heavy cream and sour cream to a boil. (If using a vanilla bean add now). When mixture reaches a boil, whisk about half of the cream mixture into the egg yolks, tempering them. Then add the egg yolk mixture into the sauce pan with the rest of the cream. Over medium heat, stir constantly. When mixture heavily coats the back of a spoon, strain into a bowl set over ice cubes and cold water. Stir occasionally until chilled. Refrigerate, covered with plastic wrap pressed down onto the surface until ready to serve. *Cajeta can be found in the Latin American foods section or your grocery store. You might even find it in the ice cream toppings isle. |
 | |  | |  | |  | |  | |  |