Vanila Crème Anglaise

This is such an good topping that can be used on just about anything where you may not want to use a heavier frosting, or where it is inappropriate to use something heavy and you just need a little something.

Ingredients:

3/4 Cup Heavy Cream

3/4 Cup Whole Milk

1/3 Cup Granulated Sugar

3 Egg Yolks

1 teaspoon Vanilla

In a saucepan heat cream and milk over medium heat. Cream needs to simmer but not boil. While that is heating, in a medium sized mixing bowl, combine sugar and egg yolks mix with hand blender until well blended. Gradually pour heated cream into egg mixture makin sure to wisk continually while adding, no cooked eggs in the creme please! continue adding, and mixing, until everything is well incorperated.
Return entire mixture to saucepan and then reture the saucepan to the stove, continue to cook and stir on medium-low heat until mixture coats the back of a spook, about another 5 minutes.
Strain using a fine mesh sieve. Add vanilla stir till combined.

Anglaise can be served warm, room temp, or chilled.

Chocolate Souffle

One of my loves in life is Chocolate and I like fluffy things. This souffle fulfills both of those things and it's not as hard as you would think. I found this recipe quite by accident. It is a recipe that I widdled down from a restaurant recipe, and it tastes great. This recipe will make 6-8 souffles

Ingredients:

1 1/4 cup whole milk

1 tablespoon + 1 teaspoon Cornstarch

10 oz chopped Dark Chocolate - I like to use Peters dark chocolate, but you can use any dark chocolate

3 Egg yokes, lightly mix with a fork to break up the yokes

7 Egg whites

1/3 Cup Granulated Sugar

Raw sugar and butter for preparing ramekins


Directions:

Preheat oven to 400 degrees

prepare ramekins by taking a stick of butter and smearing it along the inside, then lightly sprinkle them with the raw sugar.

Place Chopped chocolate in a large bowl.

In a sauce pan combine milk and cornstarch, be careful to eliminate any clumps of cornstarch, and bring to a boil. Once milk has come to a boil pour over chocolate and mix. Slowly add egg yolks in with chocolate mix, mixing chocolate continually. Trust me you don't want cooked egg in you souffle be fore your ready to cook the whole thing. Continue mixing until all the egg yokes are incorporated and well mixed.

In your Bosch, if you have one or you could do it with a hand mixer, whip sugar and egg whites to medium peaks. Fold in a small amount of the egg mixture into the chocolate mixture and mix until they are the same consistancy, meaning you can no longer see a difference of where the egg whites start and the chocolate starts, no lumps. Carefully fold in small amounts into the chocolate mixture until all of the egg whites have been folded in.

Pour batter into prepared ramekins, fill to almost the very top.

Place filled ramekins on a baking sheet and place in the oven, before you close that door you are going to add just a little water to the baking sheet to create steem at the souffle cooks. Now close the oven door.

Cook for about 10 minutes. Souffle is done if it does not jiggle when moved.

Serve warm with either: dusted powered sugar, vanilla creme anglaise, or a plain scoop of vanilla ice cream.