Colorado Table


This French dessert sauce is also known as vanilla sauce, and as students in the CIA’s baking and pastry arts degree program will tell you, it’s closely related to a lot of familiar desserts. Baked, and you’ve got a creme brulee. Frozen, and it’s vanilla ice cream. Add a little cornstarch and some elbow grease, and you made pastry cream (or vanilla pudding!). It’s easy to make, but you’ll just want to be careful as you add the hot liquid to your egg mixture. If you don’t whisk enough, the eggs will cook, leaving you scrambled eggs. If you have an issue, just strain them out.


Serve it with roasted potatoes, mashed potatoes, or maybe potato gratin if you want to go all in, or all out as the case may be. Hey, if there is ever a moment to go all-somewhere it’s when you’re serving up some serious steak. Creamed spinach as another side? Or maybe just sautéed green beans with a bit of garlic — we can show a tiny bit of restraint.