Creme Anglaise

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This was one of the very first dessert sauces that I learned to make many moons ago. It can also be used as an ice cream base
  50 minutes     Prep: 30 minutes  |  Cook: 20 minutes  |  Servings: 12 Servings
  • Method: First things first, place the CannaCream in a pot and place on medium heat. Then whisk the sugar into the yolks gradually. You are looking for this to become pale and double in volume.

    Once this has all come together simply ladle the warmed cream into the yolks slowly and strain back into the pot. Warm this mixture stirring constantly until it reaches 175 degrees.

    Chill this overnight and serve with berries or scoop on your french toast.
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