VAN DIERMEN BRAND CREAM PUFFS
WITH CREME ANGLAISE SAUCE

Our Van Diermen Cream Puffs are certainly rich and flavorful. But with a fine dessert who wants to count calories? This presentation of our mini cream puffs, semi-frozen with a French sauce called “Creme Anglaise,” is absolutely delicious and so attractive. And remember, a generous serving has nowhere near the calories or fat of a typical fast food burger and fries!

PREPARE THE CREAM PUFFS

Place the puffs in their individual serving bowls or plates. Do not refrigerate. Allow three or four per person, or more if you wish. Begin to prepare the creme anglaise as soon as the puffs are in the dishes.

CREME ANGLAISE

This is a simple, but elegant custard/cream sauce that is quick and easy to prepare right at dessert time.

TIP: Don’t use too much heat -- the eggs will curdle. Use care and stir continuously.

INGREDIENTS

4 dozen Van Diermen Dutch Mini Cream Puffs
4 egg yolks
1-3/4 cups (12 oz) heavy cream
1/2 cup granulated sugar
1/4 tsp genuine vanilla extract (optional)
Grated chocolate (optional)
Grated lemon zest (optional)
Nutmeg (optional)

Makes enough sauce for about eight generous servings. Halve it if you wish.

In a bowl, lightly beat egg yolks with a fork until they are a bit frothy. In a small heavy sauce pan combine cream, sugar, beaten egg yolks and vanilla extract (optional). Heat until just below the boiling point stirring continuously with a whisk. Do not allow the mixture to boil. Remove from heat as necessary to prevent boiling. Continue whisking until the mixture begins to thicken so that it will coat a spoon. Immediately take off the heat and place the pan in cold water while continuing to stir.

The sauce is good either warm or cool, but for this recipe warm is better. Pour an ample portion of warm sauce over each serving of partially thawed cream puffs. Garnish with grated chocolate curls, grated lemon zest or a light sprinkling of nutmeg as you wish. Serve immediately.