Chocolate Custard Sauce with Cake and Raspberries

Chocolate Custard Sauce with Cake and Raspberries
Photo by Iain Bagwell

Ingredients

  • Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
  • 3 cups chilled Chocolate Crème Anglaise
  • About ¾ cup whole milk
  • Raspberries or other fresh fruit

1. In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.2. Arrange a piece of cake on each plate and drizzle with ...

View full recipe at My Recipes

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