Crème Anglaise

© Katherine Stetson
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 3 tablespoons sugar

Combine milk and cream in medium saucepan and bring mixture to a simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl until pale in color. Gradually whisk hot milk/cream mixture into yolk mixture. Pour custard back into the saucepan. Stir gently and constantly over low heat to a temperature of 170 degrees.

Strain sauce into a clean bowl. Cover and chill.

Candied Walnuts

© Katherine Stetson

For a spicy version add a sprinkle of cayenne.  For a sweet/salty version, add a sprinkle of sea salt.

  • ¼ cup brown sugar
  • ¾ cup walnut halves and pieces

Line a cookie sheet with parchment paper for cooling the nuts.

Melt brown sugar in a non-stick skillet over medium heat.  Add walnuts and mix briefly with a rubber spatula until walnuts are evenly coated.

Pour mixture onto the parchment paper and quickly separate the pieces.  Allow to cool.  Store in a tightly closed container.

Dark Chocolate Almond Toffee

© Katherine Stetson

A candy thermometer is essential for this recipe!

  • 1 cup unsalted butter
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 2/3 cup chopped raw almonds
  • 2/3 cup dark chocolate chips

Prepare a baking sheet with a layer of parchment paper and set aside.

Over medium heat, in a heavy-bottomed saucepan, combine butter, sugars and salt and stir evenly and frequently until mixture reaches 230-240 degrees.  Stir in almonds and reduce heat slightly.  Continue stirring constantly until mixture reaches 300 degrees.  Remove pan quickly from stove and stir in the vanilla.  Pour toffee onto parchment  paper in an even layer.

After 4-5 minutes, sprinkle chocolate chips over the toffee and allow to melt for 2-3 minutes.  Gently spread softened chocolate over toffee.

Let chill in a cool location until the chocolate has solidified.  Break toffee into desired sizes and store in an airtight container.

Copyright © Katherine Stetson, all rights reserved.