coconut creme anglaise
What is Anglaise
A delicious version of anglaise with this coconut creme anglaise. Your palate will feel quite special as each bite is a delight. Family kudos will come!
Anglaise is really a British or English thing. It’s a sweet custard dessert made from milk, egg yolks, vanilla and sugar. Yes, just those ingredients make anglaise heavenly! Similar to what we might refer to as custard, both have a creamy and delicious texture. And, since I’ve always been a coconut custard pie lover, I decided to try my hand at the UK version with this coconut creme anglaise.
Coconut Custard Pie
Be it a coconut custard pie or some kind of cake with coconut, I’ve got some outrageously fabulous and easy recipes! You have to check them out because they’re perfect for any event or occasion. And, as you know, I’m into making baking easy and simple. We’ll add this coconut creme anglaise to our growing list.
Creme Anglaise
Creme anglaise is a French word for English cream. And, with the addition of coconut, which I love, and which you can omit if you don’t care for it, you have this fabulous coconut creme anglaise dessert. It’s just so very light and velvety smooth, it melts in your mouth. I highly recommend you use a real vanilla bean for this recipe. Not only do you have a more intense flavor, but you get the speckles of the vanilla specks that are lovely!
Lady Finger Recipe
Lady fingers, which I also used in this recipe, are oftentimes used in Tiramisu, an Italian dessert. They’re a light and not too sweet spongy kind of cake shaped into “fingers”.
Using them in this coconut creme anglaiserecipe makes it even easier and more inviting to serve because you can do it in just a little time. The best thing about this dessert? Well, for us, it kept for about 4-5 days and was still just as tasty, maybe better, than on the first!
A delicious version of anglaise with this coconut creme anglaise. You're palate will feel quite special as each bite is a delight. Family kudos will come! Alrighty, listen up! Preparation is important in making the anglaise. Fill a medium to large size mixing bowl with some ice and water. Set another bowl (one that will hold about 3-4 cups) on top of the ice water. This will be used for cooling the crème. Then put a strainer next to it for straining the crème into the empty bowl. Have both a whisk and a spatula handy. I promise it will be worth all this effort. Line the casserole dish, bottom and sides, with the lady fingers. In a medium sized mixing bowl, whisk together well the egg yolks, sugar and vanilla bean. Set aside. In a heavy medium sized saucepan over medium heat, put the half and half and salt. Cook (whisking as it cooks) until little bubbles begin to form around the perimeter. This take a few minutes—maybe 4-7. Remove from the heat and slowly drizzle about ½ cup into the eggs just to temper the eggs. Whisk together. Put the pot of half and half back on the stove on medium low to low and slowly drizzle and whisk in the ‘tempered egg’ mixture into the milk. Whisk for a few minutes until the mixture thickens. Immediately pour into the fine mesh strainer and into the chilled bowl. Put in the shredded coconut and blend. Pour the crème anglaise into the casserole dish. Top with raspberries, grate on your desired amount of chocolate and sprinkle fresh mint. Cover and refrigerate at least an hour before serving. Can sit overnight!
coconut creme anglaise
Ingredients
Instructions
