Make a memorable sauce fitting any fruity dessert. Drizzle this amazing topper to delight your dinner guests during the final course.
2 cups half-and-half
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons honey
1/8 teaspoon salt
3 egg yolks
How to Make It
Whisk together half-and-half, sugar, cornstarch, honey, salt, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat. Serve warm or cold.
This is an amazingly delicious and easy version of creme brulee and is wonderful over peaches. I added a tablespoon of vanilla to the recipe. I'm looking forward to trying it with different fruits such as baked apples in the fall.
Honey Creme Anglaise
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