Rum Raisin Crème Anglaise
A creamy rum-flavored raisin sauce to make plain cake and other desserts sing.
- Serving Size: 1 ounce
- 2 cups California golden raisins
- 1 cup dark rum
- 1 vanilla beans
- 10 egg yolks
- 3/4 cup sugar
- 2 tablespoons arrowroot
- 4 cups half and half
Measure raisins into a stainless steel bowl. Warm rum and pour over raisins. Cover with plastic wrap and let stand for 2 hours. Then, scrape seeds from vanilla bean into mixer bowl and add egg yolks, sugar and arrowroot; beat with whisk attachment until pale yellow and ribbons form. Combine vanilla pod with half-and half in a heavy saucepan and heat to scalding. Slowly stir 1 cup of hot half-and-half into egg mixture. Return all to pan with remaining hot half-and half. Heat and cook over medium-low heat, stirring constantly, until mixture coats back of a spoon. Strain into a bowl set over an ice water; stir occasionally until cool. Drain raisins and fold into mixture; chill. Store in refrigerator. Serve cold.
Nutrition Facts Per Serving
Calories 100 (34% from fat); Total Fat 3g (sat 2g, mono 1g, poly 0g, trans 0g ); Cholesterol 65mg; Protein 2g; Carbohydrate 12g; (Dietary Fiber 0g; Sugars 10g; ); Iron 0mg; Sodium 15mg; Calcium 34mg; Potassium 102mg
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