Who doesn’t love cooking or baking with vanilla? This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring vanilla.
Crème anglaise is a basic French dessert preparation that is the building block of a vanilla sauce. Pour it over fruit or chocolate cake, use it as a base for ice cream or crème brulee, or simply have some straight up – it’s delicious in all incarnations. Here, we invite you to try it in its purest form with some baked Bosc pears.
Basic crème anglaise takes all of about 10 minutes to make. (In a pinch, you could just let vanilla ice cream melt and use that as a sauce with no one the wiser. It is made of the same components, just frozen.) You may make the sauce ahead of time and keep a batch stored, covered in the fridge for up to a week. It will develop a skin on top, but simply scrape that off before using. Or, you can freeze it and just let it thaw when needed (or churn it up and enjoy it as ice cream).
This recipe calls for Bosc pears because they are sweet, tender and bake quickly. You could use any other variety really, but others may need a few more minutes in the oven -- depending on their ripeness.
Live.Love.Lux Tip: Simmer to perfection with your Electrolux Gas Range — learn how the precise heat control yields delicious results.