rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: This could probably be cooked without a stove by microwaving in 1-minute increments and whisking vigorously in between, but I haven't tried it, so experiment with caution.

Note: This recipe is for a classic vanilla crème anglaise, but you could easily add a pinch of saffron or nutmeg, use maple syrup for the sweetener, or otherwise experiment with different flavors.

Ingredients

1 tsp cornstarch
0.5 c unsweetened non-dairy milk (almond milk works particularly well), store-bought or homemade
1 Tbsp liquid or granulated sweetener of your choice (I prefer confectioner's [powdered] sugar, but basically anything will work)
1 tsp vanilla

Equipment

Measuring cups and spoons
Whisk
Wooden spoon
Small pot
Stove (1 burner)

Instructions

0) Mise en place. Gather your ingredients and tools.

1) Combine ingredients. Put the cornstarch in a measuring cup or pitcher that holds at least 1 cup, and stir in a splash of milk to make a slurry. Add the rest of the ingredients. Whisk well.

2) Cook. Pour the sauce into the pot and heat over medium-low heat, stirring often with the wooden spoon, until just bubbling. Reduce heat to maintain a very gentle simmer. Let cook for 5 minutes, stirring often, until sauce is thick and cornstarch taste has cooked off. Taste and add more sugar or vanilla as needed.

3) Serve and store. Pour over fruit, chocolate cake, bread pudding, or whatever needs a splash of vanilla and creaminess. If not using right away, store in the fridge and then reheat gently before serving.

Sources:
http://www.pkdrecipes.com/?p=1165
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