Hi, We recently stayed in Lenox and had a great dinner. I was wondering if I could have the reciped for Anglaise sauce. It isn’t on the website. Also, the chef, Bobby, substituted something else for the flaxseed crust when he made the Butternut Squash Tart.
Chef Bobby substituted the wheat flour in the flaxseed crust recipe with potato starch, which you can purchase at a natural grocery store.
Here is the recipe you requested:
2 cups 1% lowfat milk
1 1/2 tablespoons cornstarch
1/4 cup sugar
1 whole vanilla bean
1 egg yolk
- In a small bowl, whisk together 1/2 of the milk and cornstarch. Set aside.
- In a large saucepan, combine remaining milk, sugar and vanilla bean and bringto a simmer over medium heat, stirring constantly. Remove vanilla bean, cut openlengthwise and scrape pods into sauce.
- Add cornstarch/milk mixture to simmering milk and cook for 2 minutes, stirrin constantly to prevent scorching.
- Place egg yolk into small bowl. Add a small amount of hot milk mixture, about 1/4 cup, to egg yolk to temper, then return to simmering milk. Cook for 1 more minute. Remove from heat and let cool. When room temperature, place in refrigerator to chill.
Makes 16 (2 tablespoon) servings, each containing approximately:
2 gm. carbohydrate
5 mg. cholesterol
7 mg. sodium
0 mg. fiber