Crème Anglaise
I promised lots of people who commented via facebook and email that I'd offer up that almond cake recipe I talked about this past weekend. And I will. But because it's a cake without a frosting, this happens to be the first step.
Which I can't BELIEVE is missing from this blog. Good grief, no crème anglaise. Are you kidding me?
It's my all-time favorite beverage . . . er, dessert sauce, I mean.
It's rich, creamy, delicious: melted ice cream for the plate. Best of all you can make it ahead. Here's how to whip up 3 cups of the stuff, a whole bowl of it, enough to put under slices of that almond cake, with some left over for. . . . Well, you use your imagination.
Mark Scarbrough | Posted on
Monday, April 19, 2010 at 12:27PM | in
Desserts,
Fabulously Empty Calories
cream,
crème anglaise,
dessert,
pure decadence,
sauce 



















