APRIL 22ND, 2014
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Pastry chef Caroline Schiff closed out the week at the Culinary Kids Food Festival at the New York Botanical Garden on a sweet note–spring strawberries in Honey Creme Anglaise. As our own Pamela Brewer joked, “All week the kids at the Festival have been learning how to cook and eat their vegetables–but you all are in for a treat: dessert!”
Well, it was worth the wait. This sweet and simple dish (any kid can do it!) covers all the bases: protein (eggs!), healthy fats and calcium (dairy!), fresh fruit and just enough sweetness to make it a treat. We were delighted to learn that Chef Caroline’s secret ingredient was honey, as our own sweet bees have just started coming out of their overwintering hive to fly out and visit the early springtime flowers in our gardens. What a way to celebrate their return than with this delightful dish!
Ingredients:
2 c. local heavy cream
6 farm fresh egg yolks
1/2 c. local honey
1. Bring cream and honey to a simmer in a large pot.
2. In a mixing bowl, whisk the yolks.
3. Add some of the hot cream and honey to the yolks and whisk, then add that mixture back to the pot and reduce the heat to low.
4. With a spatula keep the hot mixture moving to prevent the eggs from scrambling.
5. When the mixture is thick enough to coat the back of a spatula or spoon, pour it through a fine strainer.
6. Serve warm or chilled with fruit, on cake or with cookies.