Cajeta Anglaise

Note from Cheri: This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. This is Jesse's version of the classic dessert sauce crème anglaise. You can use this versatile sauce with all kinds of desserts. Jesse regularly serves it with his Spiced Wild Berries recipe. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants. Click here to read more about this fabulous restaurant, and for more of Chef Jesse Perez's wonderful recipes.

Ingredient Note:
Cajeta is a South American milk caramel sauce. It's also known as Dulce de Leche. Find this ingredient in a Latin grocery store.

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

Makes About 2 1/2 Cups In a medium mixing bowl, whisk together the egg yolks and sugar until they are very pale yellow and smooth. 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. 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. Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate until ready to serve.