Recipes   Cajeta Anglaise Recipe

Cajeta Anglaise

Cajeta Anglaise
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Recipe for Cajeta Anglaise. You can use Chef Jesse Perez's versatile sauce with all kinds of desserts.

Ingredients

  • 4 egg yolks
  • 3 tablespoons sugar
  • 2 cups heavy cream
  • 1 tablespoon sour cream
  • 1 tablespoon cajeta
  • 1 vanilla bean, split lengthwise

Directions

  1. Makes About 2 1/2 Cups
  2. In a medium mixing bowl, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
  3. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan.
  4. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
  5. Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate until ready to serve.

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