© 2019 Melange

Butterscotch Creme Anglaise

October 13, 2016

Ingredients:

  • 1/2 cup Half & half

  • 1 cup heavy cream

  • 1/3 cup granulated sugar

  • 1 inch vanilla bean, split (or 1/2 teaspoon vanilla extract)

  • 4 egg yolks

  • 2 Tablespoons butterscotch liqueur

  • 1 Tablespoon scotch

 Method:

  1. Place egg yolks in a mixing bowl, and whisk to break up the yolks.

  2. In a sauce pan, heat the half & half, heavy cream, sugar, and vanilla until 165 degrees F (the cream will begin to steam at this point, but will not boil)

  3. Slowly pour half of the hot cream mixture over the egg yolks while whisking. Then whisk the tempered egg yolk mixture back into the cream on the stovetop.

  4. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon without dripping (about 2-3 minutes).

  5. Strain the mixture into a bowl, and place the bowl in an ice bath until room temperature.

  6. Add butterscotch liqueur and scotch.

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