Vanilla Sauce (Crème Anglaise)

The dessert I made for Conor and the wife was PutneyFarm’s chocolate-packed brownies, and to make it even more special I made some crème anglaise to turn it into something that looked like a plated dessert. Crème Anglaise is the French name for vanilla sauce, which should of course be made from scratch using a good-quality vanilla bean. Good vanilla beans are fragrant and sticky. Stay away from the dried out sorry excuses for vanilla beans that are often sold at supermarkets, although those are still better than using synthetic vanilla. Synthetic vanilla contains only the most prominent compound called vanillin, … Continue reading Vanilla Sauce (Crème Anglaise)