Chocolate Crème Anglaise

This versatile anglaise can be used as a dessert sauce, pudding, or repurposed as a frozen dessert.

Ingredients

• 6 large egg yolks
• 1½ cups (360 ml) half & half
• ¼ cup (30 g) unbleached all-purpose flour
• ½ cup (100 g) granulated sugar
• ⅛ teaspoon salt
• 1 Tablespoon vanilla extract
• 1 Tablespoon unsalted butter
• 6 ounces (170 g) bittersweet chocolate chunks
• 2 teaspoons instant espresso
• ¼ teaspoon ground cinnamon
• ¼ teaspoon plus ⅛ teaspoon chili powder

Directions

1. Place egg yolks, half & half, flour, sugar, salt, vanilla, and butter into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Start machine and slowly increase to its highest speed.
4. Blend for 5 minutes.
5. Reduce speed to Variable 3 and remove lid plug. Add chocolate, espresso, cinnamon, and chili powder to the container through the lid plug opening.
6. Secure lid plug and slowly increase to blender’s highest speed. Blend for 15 seconds.
7. Serve immediately or remove to a bowl and chill until cold.

Chef's Note

This versatile anglaise can be used as a dessert sauce, pudding, or repurposed as a frozen dessert.