Creative Cooking with Southern Flair!
Crème Anglaise
Strawberries
Ingredients
Bundt Cakes
2, mini bundt pans with 6 cavities each, totaling 12
2 ¼ cups cake flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
6 ounces (12 tablespoons) unsalted butter-room temp
2 1/2 cups plus 1 tablespoon confectioners sugar
1 cup sour cream
4 teaspoons honey
1 1/2 teaspoons vanilla extract
5 large eggs-room temp
3/4 cup diced, fresh strawberries
Strawberry Sauce
1 1/2 pounds fresh strawberries hulled, chopped
¼ cup light corn syrup
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon salt
Candy thermometer
Crème Anglaise
6 large eggs-divided
½ cup sugar-divided
2 cups heavy cream
1 vanilla bean
Pinch of salt
Candy thermometer
Sieve
"Mini strawberry bundt cakes served with a French vanilla bean custard and tart strawberry sauce"
Directions
Bundt Cakes
Preheat oven to 350F, then butter and flour the cavities of the bundt pans.
Whisk the flour, baking powder and salt together in a bowl and set aside. Using an electric mixer, cream the butter and sugar together in a bowl. Add the sour cream, honey and vanilla and mix. Mix in the eggs a few at a time and then mix on medium speed for 1 minute. Scrape down the sides and gradually incorporate the flour, being careful not to over-mix. Scrape down the sides and fold in the chopped strawberries. Fill each bundt cavity about 2/3'rds full. Bake in the center of oven at 350F for 20 minutes or until a cake tester comes out clean. Remove from oven and let cool.
Strawberry Sauce
Note: It's important to use a 3 quart pan or your sauce will bubble over.
Add all of the ingredients to a 3 quart sauce pan and bring to a boil. Reduce heat and cook 5 minutes. Crush the strawberries while cooking. Pour through a sieve into a bowl, then add back to the pan and turn on high. Place the thermometer in the pan and cook until sauce reaches 217F. Remove from heat and let cool to thicken.
Crème Anglaise
Add the egg yolks and 1/4 cup of the sugar to a bowl and beat until slightly thickened. Pour the cream, the other 1/4 cup of sugar and a pinch of salt into a sauce pan, slice the vanilla bean open and scrape into the cream. Heat over medium temperature until the cream is steaming hot. Whisk some of the hot cream into the egg mixture to temper in and then whisk all of the egg mixture into the hot cream. Using the thermometer, cook to 180F, remove from heat and pour through the sieve into a bowl. Do not overheat or the eggs will curdle. Serve bundt cakes with the Crème Anglaise and strawberry sauce. Garnish with fresh strawberries.