Makes 1 ½ cups
1 cup sugar
1/3 cup water
1 cup heavy cream
A pinch salt
1 teaspoon ground cumin 
½ teaspoon ground cardamom
½ teaspoon crushed red pepper flakes 
½-1 teaspoon vanilla extract
 
 

1. Combine the sugar and water in a 4-quart saucepan and bring to a simmer over medium-low heat. Cook uncovered stirring occasionally until the sugar is dissolved and the liquid is clear, about 5 minutes. 
   
   
2. Raise the heat to medium-high and bring to a boil, swirling the pan frequently. Continue boiling until the syrup thickens and begins to color, about 10-15 minutes. Continue boiling and swirling the pan a little longer until the syrup it is a light caramel brown. Remove the pan from the heat and continue to swirl as it darkens to a rich caramel color. Stir in the spices, vanilla, and salt.
   
   
3. While whisking, slowly pour in the heavy cream. The caramel will look curdled at first, but as you continue to stir in the cream the caramel will smooth out. The sauce will thicken as it cools. The caramel sauce can be made ahead and refrigerated for 2-3 weeks or frozen. 

Makes about 2 cups.
 
4 large eggs yolks, beaten.
1/3 cup sugar
Pinch of salt
2 cups of milk, or heavy cream, or 1 cup of each
1 tsp vanilla extract (my favorite is Everland vanilla extract found at HomeGoods and online)

1. In a saucepan heat the milk to a simmer. Remove from the heat and keep warm.
2. Place the egg yolks and the sugar into a mixing bowl. Whisk until the mixture is light and thick. 
3. Gradually whisk the scalded milk into the egg yolk mixture. Place the bowl over the top of a double boiler over barely simmering water. 
4. Cook, whisking constantly, until the mixture coats the back of a spoon and leaves an open trail when you run your finger through it. It should take about 8 minutes of cooking time or until the temperature of the sauce reaches 175 degrees when using an instant read thermometer. 
5. Remove the sauce from the heat and strain it though a fine strainer.  Stir in the vanilla and allow the sauce to cool.  
6. Serve cold or at room temperature. Refrigerate for up to 4 days.  

 
 
Ways to use crème anglaise:
Dessert sauce served with berries, cake, tarts, pies.
Custards and puddings
Ice cream base
Buttercream base
 
For variations and ways to use crème anglaise, go here: CREME ANGLAISE TAKES TO MANY VARIATIONS

Serve 2-4
6 cups chicken stock
Salt and freshly ground pepper to taste
4 large eggs
⅓ cup freshly grated Parmesan or Romano cheese
2 tablespoons parsley
2-4 cups baby spinach leaves
 

1. Place the stock in a large saucepan or soup pot and bring to a simmer. 
2. Combine the eggs, cheese, and parmesan in a bowl.
3. Drizzle in the egg mixture while slowly stirring the soup with a wooden spoon or spatula, paddling it back and forth until the little “rags” form. 
4. Add the spinach and cook for 2 minutes. 
5. Taste, adjust seasoning and serve at once.

Serves 6-8
 
1 medium butternut squash (about 2 ½ pounds)
2 tablespoons olive oil 
1 large, yellow, or sweet white onion, chopped
1 medium apple, any variety, diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube ( I like to use Better Than Boullion paste), or chicken broth if you prefer
2 teaspoons curry powder or 2-3 tablespoons green curry paste for a spicy Thai flavor
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can coconut milk (Thai Kitchen is my favorite brand)
Salt and freshly ground pepper to taste
 
Garnish
¾ cup raw peanuts or pecans, roughly chopped
¾ cup unsweetened raw coconut flakes
2 tablespoons fish sauce
1 tablespoon neutral-tasting or melted coconut oil
1 teaspoon sugar
10 lime leaves, or mint leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 tablespoons Spicy Chili Crisp
2 to 3 limes, quartered 
 

1. To bake the squash, preheat oven to 400 degrees. Cut squash in half and place halves, cut side down on a foil-lined baking pan. Bake for 45 minutes or until you can easily pierce the flesh with a knife. Using a paring knife, remove the skin and set the squash aside. 
2. Prepare the garnish: In a small bowl, toss together nuts, coconut flakes, fish sauce, oil, the sugar and the lime leaves, if using. If using mint leaves, do not add these until just before serving. Spread mixture onto a baking sheet in a single layer. 
3. Bake at 300 degrees for 15 to 20 minutes, stirring after the first 10 minutes. Remove from oven when coconut is deep golden brown and pour mixture immediately into a bowl to prevent overcooking. Add the Spicy Chili Crisp and the mint if using. Stir to combine and set aside.
4. While the garnish is cooking, place the oil and the onion in a large soup pot over medium low heat and sauté until the onion is soft, about 8 to 10 minutes. 
5. Add the apple, squash, broth, and spices. Bring to a simmer, then cover and cook gently until the apples are tender, about 10 minutes. 
6. Insert an immersion blender into the pot and process until pureed. Alternatively, process the solids in a blender and return them to the pot. 
7. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. 
8. To serve, ladle soup into each bowl. Serve with the pecan topping and lime wedges on the side.