This sauce is an essentially crème anglaise enriched with almond butter and almond extract. Crème anglaise is the classic French vanilla sweet cream sauce that is the base for vanilla ice cream and crème brûlée. You must use whole milk rather than lower fat varieties or the sauce won’t set. Almond butter is available in most supermarkets as an alternative to peanut butter. Make sure you get an extra smooth variety. Vanilla bean really puts this sauce into the realm of the spectacular. Cardamom and almond are a pairing common in the Middle East, and a flavor that was very popular in Europe during the Medieval period. The cardamom adds an almost minty aroma and flavor to the sauce that makes it an ideal pairing with fruit-based desserts like an apple or pear strudel.

1½ cups (360 ml)

INGREDIENTS

• ½ cup (120 ml) milk
• ½ cup (120 ml) heavy cream
• 1 vanilla bean
• ¼ tsp cardamom
• 2 tsp (10 g) almond butter
• 1 tsp (5 ml) almond extract
• 3 egg yolks
• 3 tbsp (38 g) sugar

INSTRUCTIONS

1. Combine milk and heavy cream in a medium saucepan.
2. Score the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the whole bean to the pot with the milk and cream and set over medium heat.
3. Bring the milk mixture to just under a simmer, about 3 to 4 minutes.
4. Whisk in the cardamom, almond butter and almond extract. Whisk very well to combine and ensure the almond butter is melted. Bring the milk to a simmer once again.
5. Combine the egg yolks and sugar in a medium bowl and whisk very well to combine.
6. Remove the vanilla bean from the milk mixture then slowly add the hot milk mixture to the egg yolks in a thin stream, while whisking vigorously.
7. Pour the whole mixture through a fine mesh sieve back in to the saucepan over medium-low heat.
8. Cook the crème anglaise until it thickens, while whisking, about 5 to 6 minutes. Do not allow the mixture to boil.
9. When the crème coats the back of a spoon without dripping it is ready.
10. Chill the crème in a bowl with plastic wrap placed right against the surface of the crème.
11. Serve chilled with pear or apple strudel.