Crème Anglais

ingredients:

Directions: Combine half and half, vanilla, and 8 oz. of the sugar in pot and bring just to a boil. In large mixing bowl, whip remaining 8 oz. sugar and egg yolks until smooth. Temper the mixture then cook the sauce over low heat (stirring constantly) until nappe (coats a spoon). Strain into bowl and cool over ice by stirring slowly with a spoon. It must be cooled completely.

Crème Brulee (yields approx 20 – 8 oz.)

Ingredients:

Directions: Preheat oven to 350°F. Scald the heavy cream (DO NOT BOIL). In a large mixing bowl combine yolks, eggs and sugar. Mix thoroughly – DO NOT WHIP. Gradually stir the scalded cream into the egg mixture. Add the vanilla and salt, then strain thru a fine mesh sieve.

Apple Crisp Topping

Ingredients:

Directions: Make “Dry Mix” by mixing all dry ingredients. In a mixer with paddle attachment, mix ½ lb. butter(cubed) and 2 ½ cups “dry mix” until small crumbs form. Repeat process.

Foster Sauce

Ingredients:

Directions: Melt butter and add brown sugar, banana liquor and rum. Dissolve sugar and allow alcohol to begin to burn off. Once alcohol burns off add the syrup and spices and you are done.

Chocolate Ganache

Ingredients:

Directions: Break up chocolate and place in bucket. Scald heavy cream and butter and pour over chocolate and puree with beurre mixer until smooth.