Chocolate-Frangelico Crème Anglaise Coupes with Fresh Raspberries

Chocolate-Frangelico Crème Anglaise Coupes with Fresh Raspberries
Photo by Leo Gong

Ingredients

  • 5 tablespoons Frangelico (hazelnut liqueur)
  • 6 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 cup whipping cream
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 4 1/2-pint baskets raspberries
  • 2 cups whole milk
  • + 1 more ingredients
    • 5 large egg yolks

Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, abo...

View full recipe at Epicurious

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