Baileys Berries Creme Anglaise Crepes Recipes

THREE BERRY CREPES WITH CREME ANGLAISE AND STRAWBERRY SAUCE

Steps:

• Place all crepe ingredients together and mix well.
• Allow to stand for 30 minutes.
• Make crepes in a heavy crepe pan.
• Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
• When crepes begin to bubble turn and cook other side.
• Makes 10-12 crepes.
• While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
• Filling-------------.
• Blend together all ingredients and put through a fine sieve to remove pips.
• Creme Anglaise-----------.
• Bring the milk to the boil with vanilla extract.
• Beat egg yolks and sugar until pale yellow.
• Pour milk over the eggs and blend.
• Return to a low heat and stirring constantly, thicken the sauce.
• Do not BOIL.
• The mixture is'thickened' when it coats the back of a spoon.
• Cover sauce and chill in the fridge.
• TO ASSEMBLE DESSERT-------------.
• Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
• Fold in the sides of each crepe to form a square'parcel'.
• Allow 2'parcels' per person.
• Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
• Arrange the crepes gently on the sauce.
• Garnish each plate with a strawberry sliced in half.
• Voila!

BAILEY'S CREME BRULEE

Steps:

• Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
• Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
• When combined, add a bit more, and so on until warmed through.
• When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
• Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
• Remove from water bath and refrigerate at least 4 hours or overnight.
• To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.