Perfect Purée Crème Anglaise

Silverado Cooking School

   • 1/2 cup The Perfect Purée Red Raspberry Puree, thawed
    • 1 3/4 cups milk, scalded
    • 1/2 cup sugar
    • 4 egg yolks
    • 1 tsp. arrowroot starch powder
1. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon until thickened.
2. Pour the sauce through a fine strainer and whisk in Red Raspberry Puree to taste. Chill. Serve.