Creme Anglaise is described as a thick, pourable custard and is made with eggs, milk, sugar and vanilla bean.
Well, I came across a recipe not long ago that called for cream anglaise to be served with the cake, but I was feeling lazy. Then, I heard a voice in my head telling me to use melted ice cream. I'm pretty sure the voice was Alton Brown's from a very, very old episode of Good Eats. It sounded like him anyway. ;)
So, that's exactly what I did. And it was heavenly.
I highly recommend this Haagen-Dazs Five Vanilla Bean Ice Cream. I'm not a vanilla ice cream girl, but I could eat this entire container in one sitting (melted OR frozen).
Let it melt in the fridge....it will still be nice and thick and perfect to spoon over that dessert.
The cake it was meant to top wasn't my favorite.
But the Cheater's Cream Anglaise? It works for me!
I love this tip and it totally works! (pssst.....it was Ina...who sounds EXACTLY like Alton in my head....)
ReplyDeletethanks for the tip! I'll try it and by the way all your cookies are adorable and very creative!
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This appeals to me just on its own... I am a weirdo and like to stick my ice cream in the microwave for a few seconds to soften in up! What a great topping for so many desserts, thanks for sharing!!
ReplyDeleteNow I need the yummy dessert recipe to go with!
ReplyDeleteYou were right about the foodnetwork. I remember Ina Garten doing this. Such a great idea!!!
ReplyDeleteGenius!! Melted ice cream is amazing in coffee too :)
ReplyDeleteGreat idea - you can always count on Alton!
ReplyDeleteWhat a great idea!! Sometimes there's just no time or energy to whip up the real thing (not that I've ever--ehem--made real creme anglaise anyway, heh heh).
ReplyDeleteYummy yummy!
ReplyDeleteAnd your pics are lovely.
How do you get them so BIG!?
xo
Delicious!
ReplyDeleteBrilliant!
ReplyDeleteSmart!
ReplyDeleteLove this tip!!!
ReplyDeleteI hear Alton Brown talking to me sometimes too...
That's a great idea! I love un conventional tip/ideas!
ReplyDeletesoooo cool!
ReplyDeleteGreat tip! It makes perfect sense, but I never really thought about it before. I will keep this in mind the next time I don't have the energy to be bothered with making creme anglaise!
ReplyDeleteThis is totally brilliant!
ReplyDeleteThat's hilarious! The melted ice cream also works great as a coffee creamer - adds flavor and that frothy goodness...
ReplyDeleteingenius! :D
ReplyDeletegreat idea!
ReplyDeletethere you go..........thinkin' all smart again on us! lol love it!
ReplyDeleteSuch a clever idea . . .love Haagen Dazs . .
ReplyDeleteI am ready to try this in my coffee or an Americano, etc. Hmmm...good excuse to have Haagen-Dazs on hand, right?
ReplyDeleteI knew this!!! It is such a great shortcut too.
ReplyDeleteI actually learned this in culinary school. haha
ReplyDeleteThat is just too cute, making cookies that look like cupcakes.
ReplyDeleteThis actually makes tons of sense--because french vanilla ice cream could be creme anglaise based. We made "french vanilla ice cream" from creme anglaise all the time in culinary school.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteGreat idea. Thanks for sharing the tip.
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I will wait for your next post!
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