Dessert cream or custard help??

Question

I was wondering if anyone knows how to make a simple dessert cream sauce. Something like lobster sauce you would have with a seafood dish but a sweet creame sauce for dessert. Maybe using white choc chips??? What would I add to that make it more sauce like?
Thanks!

Answer 1

Creme Anglaise, It is a vanilla dessert sauce. Also the base for making Icecream.

http://joyofbaking.com/CremeAnglaise.html

It is soo yummy.

Answer 2

you could do the previously mentioned Creme Anglaise. You could do a Zapaglione or how about this? Sauce Mousseline [Hollandaise w/whipped cream folded in] you could adjust the flavors of the whipped cream.
Remember :Sauce consistency is a sauces ability to coat a wooden spoon and then be able to have a well defined line drawn through it.

Answer 3

Tangerine Vanilla Curd
Ingredients:
1/4 cup Vanilla Sugar
1 Tablespoon cornstarch
1-1/2 teaspoons each finely shredded tangerine peel and lemon peel
1/2 cup tangerine juice
1 teaspoon lemon juice
3 beaten egg yolks
2 Tablespoons butter, cut up
Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.

In a small saucepan stir the Vanilla Sugar and cornstarch. Stir in tangerine juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute. Stir about half of the hot mixture into the egg yolks. Return all to saucepan. Cook and stir just until mixture begins to bubble.

Remove from heat: stir in tangerine and lemon peels and butter just until melted (do not over beat). Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup.

Answer 4

are you talkin' about creme anglaise?

2 cups light cream

1 vanilla bean, split lengthwise/ or 2 teaspoons pure vanilla extract

1/3 cup granulated white sugar

5 large egg yolks


-simmer the milk and vanilla bean.
-mix together the sugar and eggs.
- in a double broiler add your while chocolate and slowly melt.
- temper chocolatge with milk (add a litte hot milk to chocolate, slowly a lil at a time)
-add a lil bit of choco and milk mix to egg mixer (to heat it up) to very liquidy, then add the egg mixer slowly to the milk.
-simmer very carefully and slowly on the range ( to cook the egg).
- in a very cold (chilled bowl) add slowly the creme anglaise to chill.
while choco creme anglaise if that's what you need.

Answer 5

you might try adding tapioca to the chips