This recipe comes from :
Spago Chocolate by Mary Bergin and Judy Gethers
Used with permission.
Makes about 2-1/2 cups
This versatile sauce can accompany any number of desserts, such as Crunchy Toffee Tortoni or Buttermilk Layer Cake. If you prefer, the sauce can be flavored with chocolate, mocha, orange, or liqueur of your choice. It can be infused with crushed coffee beans, or praline can be folded into it.
EQUIPMENT:--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
1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
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. 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.
TO PREPARE AHEAD:--Through step 3, the crème anglaise can be made up to 3 days ahead.
Excerpted from Spago Chocolate by Mary Bergin and Judy Gethers Copyright© 1999 by Mary Bergin and Judy Gethers. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.