Recipes

Drambuie-Flavored Crème Anglaise

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Drambuie-Flavored Crème Anglaise

Drambuie-Flavored Crème Anglaise

amanda

Equipment

  • - Cuisine Aroma Stainless Steel Mixing Bowls Set, Size 2-Piece (450ml each)

  • - OXO Good Grips 27-Piece Stainless Steel Cookware Set, Nonstick

  • - Le Creuset Enameled Cast Iron Skillet, 3 Quart (6-Piece Set)

  • - KitchenAid Stand Mixer, 5 Quart (Artisan Series)

  • - Thermapen Digital Cooking Thermometer

  • - Fine Brothers Culinary 5" Stainless Steel Saucier (Heavy Duty)

  • - Chef'n Magnetic Candy Thermometer with Stirring Handle

  • - KitchenAid Mini Food Processor (16-Cup)

  • - NordicWare Nonstick Skillets with Lids

  • - Le Creuset Enameled Cast Iron Dutch Oven, 5 Quart (6-Piece Set)

  • - KitchenAid Electric Stand Mixer, 5 Quart Artisan Series (Dual Motor)

Ingredients

  • 2 medium bowls, whisk, medium saucepan, long-handled wooden spoon, large fine-mesh strainer, large bowl, larger bowl

  • 4 egg yolks

  • 3 tablespoons granulated sugar

  • 2 cups heavy cream

  • 1 1/2 tablespoons sour cream

  • 1 vanilla bean, split lengthwise and scraped

  • 3 tablespoons Drambuie, or to taste

Instructions

1

Instruction 1

In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
2

Instruction 2

In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
3

Instruction 3

Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
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