Crème Anglaise

This creamy, rich and elegant vanilla custard sauce is very versatile, absolutely delicious added on cake, pie, fresh fruit…in another words, can be added to anything you like.

Have you noticed that most of the pleasures in life are usually the simplest…as is the case of this crème anglaise.

– Have you ever had crème anglaise?

Well, I had the opportunity to try it a few times in French restaurants. I loved the richness and the creaminess of the sauce. I remember the first time I had the crème anglaise…it was served in a dessert called floating island dessert…I can assure you if I was not in a public place I would have licked the bowl clean…

– Is there any trick for such an elegant sauce?

No, it is mainly a thin custard with only a few ingredients. And the trick, if you want to call a trick is to avoid the sauce to curdle…by tempering the egg yolks.

– How should I serve this crème anglaise?

This sauce is so versatile…you can pour it over all kind of dessert, cakes, pies, tarts, souffles, fresh fruits (specially berries), the options are endless.

– Can I add other ingredients besides vanilla?

Absolutely, you can add rum, bourbon, brandy and liqueur, such as Grand Marnier, Amaretto, Cointreau or orange zest, lemon zest, mint, coffee…again, endless choices.

– Did I convinced you to give this crème anglaise a try?

This recipe was mainly adapted from Food Wishes…if you like a lighter version you can substitute the heavy cream with milk or mix milk with heavy cream whichever ratio you like.

Here is the recipe for what I did…


  • 1 cup heavy cream
  • 1 tablespoon Grand Marnier
  • 2 large egg yolks
  • 3 tablespoons white sugar
  • ¼ teaspoon vanilla extract


In a medium bowl whisk egg yolks, sugar and Grand Marnier until smooth paste.

In a small pan heat the heavy cream until almost boiling point, until small bubbles begin to appear around the edges of the pan. Carefully temper the yolks by pouring slowly the hot heavy cream to the egg yolk mixture, stirring constantly.

Transfer the custard back to the pan and under low heat stir constantly until the custard thicken.

If necessary, pour the custard through a fine mesh strainer to remove any clumps.

Place the custard into a bowl and let it cool.

Keep in the refrigerator until ready to serve. Good for up to one week in the refrigerator.

– More desserts recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

Freezing Heavy Cream

Don’t you feel bad when you buy a whole carton of heavy cream and just part of it? And when you realized the cream is no good anymore. Here is how you can store and save fresh heavy cream for later usage.

Don’t you feel bad when you have to discard leftover heavy cream? I do…as most of the time after using the heavy cream for whatever recipe, I find myself with leftover…guess what? You can freeze heavy cream, especially because of the high fat content it tends to work very well even after thawing it, especially for baking and sauces.

You can freeze the entire cartoon, but I decided to freeze into small quantities using silicone molds. So I just thaw whatever amount I need as the time.

So here is how I did it…

Fill the silicone molds with heavy cream, place them in the freezer until frozen solid.

Remove the heavy cream “ice cubes” and place them in a plastic storage bag.

When you are ready to use the cream, take it out and let thaw overnight in the refrigerator. Mix it well as the fat will separate. Use as described in your recipes.

I hope you enjoy this simple idea to store extra heavy cream. For more frozen ideas, you might want to read the Frozen Edible Flowers or Shaved Whole Lemon or Lime.

Did you know that heavy cream contains different amount of fat? The amount of fat in heavy cream should be higher than 36%. More fat content in the cream, more stable it will be when whipped.

Thank you for visiting Color Your Recipes…have a colorful day!

Chia Milk Sandwich Bread

This is an Asian inspired recipe for a cottony, soft and fluffy sandwich bread. The bread has lots of “freckles”…chia seeds! This bread is great for sandwich or just as a toast.

As I promised last week, here is the recipe for the chia milk sandwich bread. This bread is truly light, cottony and stays fresh for a few days mainly because of the water roux technique and is widely used in Asian bakery. Apparently this “cooked” dough is able to retain more moist…I am not sure about the scientific explanation for it, but when comes to baking buns/sandwich bread I sure add the water roux (tangzhong) in my dough.

This recipe is pretty similar to your usual sandwich bread, only one extra step…and for me it is well worth it since the texture of the bread is much softer and lighter…

In this recipe I was able to bake 2 Pullman loaves, therefore all the stirring, mixing and kneading was done with the help of the Kitchen Aid mixer…please feel free to adapt according to your needs.

Oh! Since the texture of this bread is so soft and tender, it is great with peanut butter and jelly, egg salad…light stuff…if you know what I mean…


Water roux or Tangzhong

  • 40 g bread flour
  • 200 ml water


  • 4 tsp chia seed in 250 ml water
  • 650 g bread flour
  • 10 g yeast
  • 7 g salt
  • 45 g sugar
  • 100 ml cream
  • 20 g dry milk
  • 40 g butter


Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.


Soak the chia seed in the water for at least 30 minutes.

In the mixer, add all the water roux, and all the other ingredients, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.
Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Knock back the dough and split into 2 portions (600 g each) and let it rest for 5 minutes on the counter. I end up with 1272 g of dough, and made 2 small buns with the 72 g of dough.

Divide each ball into 4 little balls. Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll. Repeat the same procedure with the remaining dough.

Place the Swiss rolls into the Pullman pan (23 x 10 x 10 cm or 9 x 4 x 4 in) and let it rise until almost 90% to reach the rim of the pan.
Cover the pan and bake in a preheated oven of 350F for approximately 30 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

Slice the bread after is cool.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe, you might want to try Pumpkin Dinner Roll or Chinese Steamed Bun.

Did you know that chia seeds are from the mint family? And yes, they are the same seed used in the terracotta figurines. Chia seeds are a great source of omega-3 fat and fibers. This seeds are native of Mexico and Guatemala.

Thank you for stopping by Color Your Recipes…have a colorful week!

Orange Cream Scone

Today I am sharing a simple recipe for orange cream scones. These scones are delicious and rich and loaded with cranberries. Great for breakfast or for your afternoon tea.

I must admit that this is my first time making scones…I always liked the flavor of scones, but not really the texture…maybe because every time I purchased scones, they were “old” or who knows how they “beat them up”…therefore I never could really understand what was the big deal with scones. Even my husband did not get very excited when I told him that I was planning to bake scone, he was like…”Why? They are so heavy and flavorless…”, well, I was able to prove him wrong with this recipe…after searching for literally dozens of recipes and reading the “what to do”and “what not to do”, I decided to merge a few versions into this recipe…and I must admit, it is so simple and easy to come up with a light, fluffy, moist scone with a thin layer of crispness…

I based this recipe from mainly this two sites…cookbook 365 and Splendid Table.

You can be very creative and you can “color” it the way you like by adding whatever fresh or dry fruit of your preference or other ingredients such as candy ginger, chocolate. You can use buttermilk instead of cream. You can make it savory by adding cheese, bacon, chives, olives…and spice it up with curry, oregano, you name it…so let your imagination float and color your scones the way you want.

By the way, these scones will be great for Easter brunch…


  • 250 g all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 1 Tbsp fresh orange zest
  • 50 g granulated sugar
  • 60 g cold unsalted butter, cut into approximately 12-mm cubes
  • 200 ml heavy cream
  • 1 large egg, cold
  • 1 tsp pure vanilla extract
  • 60 g cranberry
  • Enough heavy cream to brush scones
  • Crystal sugar for sprinkling


Cut the butter and place in the freezer while you are measuring the other ingredients.

Measure the cream and add the egg and vanilla extract, keep in the refrigerator until needed.

In a food processor bowl, place the flour, sugar, baking powder, orange zest and salt. Pulse for a few times.

Add the butter pulse until the mixture resembles coarse meal and no pieces of butter are larger than a pea.

Pour the cream mixture into the flour mixture, and pulse until a dough forms.

Remove the dough from the bowl and place in a lightly flour surface. Add the cranberry and gently kneading it onto itself for a few times. Do not over mix or knead…gently fold the dough.

Pat the dough into circle of 2 cm thick. Cut the circle first into half, then into quarters until you reach 8 slices. Place the scone gently in a baking sheet with parchment paper.

Let it rest for approximately 1 hour.

When ready to bake, brush the top of the scones with heavy cream and sprinkle the top with crystal sugar.

Bake for approximately 15 to 18 minutes, until the scones are slightly golden. Rotate the pan halfway through baking.

Allow the scones to sit in the pan for a few minutes before transferring to a wire rack to cool

Serve warm. Store the “leftover” scones in the freezer for later enjoyment.

To warm the frozen scones, place the scones in a 350F preheated oven for about 5 minutes.

If you enjoy this simple recipe for Orange Cream Scone you might want to check on Bacon, Cheese Green Onion Scone recipe.

Thank you for visiting Color Your Recipes…have a colorful week!

Chocolate Fudge Cake

This is a fun and yet delicious fudge chocolate cake recipe. It is rich, moist and perfect for Valentine’s Day or anytime you crave for chocolate.

How about this almost individual chocolate fudge cake for Valentine’s Day celebration? This is a very easy and simple recipe which was adapted from Liz at That Skinny Chick Can Bake…when I saw this cake on her I knew I had to bake it…although the cake has a dense texture it is moist…and yes, very easy to put together as Liz mention.

I used 2 small pans, round and heart shape, both 5-inch…of course you can use a bigger pan and double the recipe…as it is on the original recipe.


Chocolate Cake

  • ½ cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • Pinch salt
  • ¼ cup butter, melted and warm
  • ⅓ cups brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ cup hot water


  • 4 ounces semisweet chocolate, finely chopped
  • ½ cup heavy cream
  • ½ tablespoon sugar


  • Confectioner’s sugar
  • Fresh strawberries or raspberries


Chocolate Cake

Preheat the oven to 350F. Grease the bottom of 2 5-inch round cake or heart shape or line it with parchment.

In a small bowl, shift flour, baking soda, salt and cocoa, whisk to combine. In a medium bowl, combine the melted butter and brown sugar, add the egg and vanilla. Stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter, stir just gently until batter is smooth, do not over mix.

Pour the batter into the prepared pans. Bake about 20 minutes or until a toothpick inserted into center of cake comes out clean.

Cool on rack for 5 to 10 minutes. Rremove from pan and let the cakes cool on the wire rack, remove the parchment if used.


Place the chocolate in a small heatproof bowl. In a small saucepan or small bowl if using microwave, heat cream to a simmer.

Pour the hot cream over the chocolate and stir gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine.

Cake Assembly

Pour the warm ganache over the cake and use a spatula to spread it from the top of the cake and down to the sides. Make sure the ganache is set before dusting the cake with confectioner’s sugar and garnishing with strawberries or raspberries.

If you enjoy this simple chocolate cake you might want to try the Chocolate Buttermilk Cake recipe.

Thank you for visiting Color Your Recipes…have a colorful week!

Yogurt Cake with Blueberry

This is a recipe for a cake mainly made with yogurt and heavy cream. The cake is light, moist and loaded with fresh blueberries.

When I saw this cake on Ann’s blog (Annco Journal) I told myself that I had to try it…somehow my blueberries sank and did not turn out as pretty as Ann’s cake, but tasted delicious…this cake is light and fluffy and it will be a great addition to your Labor Day celebration.

This is such a simple recipe for such a great cake. I made two small ones and a few changes on the original recipe.


  • 3 eggs, separated
  • 120 g Greek yogurt, room temperature
  • 20 g heavy cream
  • 35 g butter, melted
  • ½ tablespoon Lemon juice
  • 30 g cake flour
  • 15 g corn flour
  • 50 g sugar
  • Approximately 6 oz blueberries


Prepare a 6 and a 4 inch round pan, but lining it with parchment paper

In a small bowl, sift together the cake flour and the corn flour and set aside.

Mix the Greek yogurt, butter together and lemon juice together until smooth. Add in the heavy cream and egg yolks, blend well.

In the bowl of a stand mixer or in a medium bowl using a hand mixer, beat the egg whites until foamy. With the mixer running, slowly rain in the sugar in 3 batches. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.

Pour gently half of the batter into a cake pans and place some blueberries on it then pour the remaining batter over it. Place some more blueberries on top of the batter.

Bake the cake in water-bath in a preheated oven at 325F for approximately 30 minutes and a toothpick inserted into the comes out clean.

Leave the cake in the pan to cool before removing. Serve it cold.

For all my friends living is US…

Did you know that blueberries are loaded of antioxidant? Apparently there are studies claiming that consumption of blueberries might improve cognitive functions.

Thank you for visiting Color Your Recipes…have a colorful week!

Egg Yolk Custard Bread/Buns

This is an Asian inspired recipe for a very rich and yet soft and fluffy bread  similar to egg bread. The recipe uses egg yolk as a tangzhong, therefore the bread stays fresh and cottony for many days.

After I baked the pavlova, I saw myself with 4 egg yolks…and question were raised…what to do with all these egg yolks before they go bad? I just felt so bad discarding them…and voila…baking bread! After searching for the internet I found this site and decided to adapt the recipe. The recipe is pretty simple and straight forward.

I baked and baked, I made two loaves and many buns. I even took to work and share it in the lab, luckily all my friends enjoyed it and kept asking for more…

The texture of this bread is super soft and cotton like. Pretty addictive once you start to nibble on it, I personally could eat a whole loaf myself, okay, maybe half of the loaf. The texture of the bread does not change for a few days, and if it last you can place in the microwave for 10 seconds and the bread/bun will taste like out of the oven…yum!

After baking this bread using egg yolk now I am looking for recipes that uses only egg white so I have more excuse to bake this bread again.


Egg Yolk Custard (tangzhong or water roux)

  • 2 egg yolks
  • 20 g sugar
  • 30 g bread flour
  • 130 ml nonfat milk


  • 500 g bread flour
  • 50 g sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon instant yeast
  • 1 teaspoon vanilla extract
  • 200 g heavy cream
  • 40 g unsalted butter


Egg Yolk Custard

Put all the ingredients listed under egg yolk custard into a small pan and whisk it well. Cook under low heat, stirring continuously, until it thickens and a paste form. Transfer the paste into a small bowl and cover it with a plastic wrap avoiding a skin to form. Let it chill in the refrigerator.


In a mixer, mix all the egg yolk custard and the ingredients listed under dough except for the butter. Mix until a ball forms. On the Kitchen Aid mixer I started with the stir mode and increased to speed 2.

Add in butter and continue to mix the dough until it becomes smooth and elastic and no longer sticks. I used speed 2 for approximately 20 minutes.

Remove the dough from the mixer and place it in a bowl. Cover with plastic wrap 90 minutes or until doubled in size.

Punch the dough down to remove the air.


Pullman Loaves

Divide the dough into 8 small portions make them into balls. Cover the balls with plastic wraps and rest for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a Pullman pan, four rolls in each pan.

Cover with plastic wrap and proof for another 60 minutes or so until the dough doubled in size.

Gently brush the bread with egg wash

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Buns and pull-apart bread

Divide the dough into half. With the first half divide into small balls and cover with plastic wrap for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a round pan. Cover with plastic film until doubled in size.

With the other half open the dough into a rectangle of about ¼ in. Brush with butter and sprinkle sugar and cinnamon to taste. Cut into 4 strips, layer the strips onto each other and cut again into small squares. Place them into a loaf pan. Cover with plastic film until doubled in size.

Gently brush the buns and pull-apart bread with egg wash.

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Now look at the texture of these babies…

And it can be packed as a gift!

I hope you enjoy this simple bread recipe. You might want to try Almond or Cheese Bread or Chocolate Marble Bread.

Thank you for stopping by Color Your Recipes…have a colorful week!

Cherry Ice Cream

The ice cream is rich, creamy and loaded with cherries. The recipe calls for cherry cooked in brandy sauce, very easy and delicious.

Can you believe that this is my first homemade ice cream? I have made a variety of frozen yogurt but this time I decided to go for the “real” ice cream, with heavy cream and all…for the Valentine’s Day.

When I saw cherries at the local grocery store, I just thought that cherry ice cream would be nice…especially with its intense and vivid red color accompanied with brandy flavor.

The most laborious part of this recipe is to remove the cherry pit…which with the help of a cherry pitter it was not that bad.

The texture of this ice cream without a doubt was creamier than the brandied cherry frozen yogurt which was made with fat free yogurt, after all the “fat” in heavy cream had to play a role…


Brandied Cherry

  • 2 lbs of cherries (pit removed)
  • 2/3 cup sugar
  • 1 cup brandy

Ice Cream

  • 2 cups heavy cream
  • ½ cup whole milk
  • 1/3 cup sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon brandy (optional)
  • 2 cups of brandied cherry


Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Place in a medium pan the cherries, sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat, let it cool and place in the refrigerator for a few hours or overnight.

In a medium bowl, mix the heavy cream, milk, sugar, vanilla extract, brandied cherry and brandy (if you decide to use). Once the cherry and the heavy cream mixture are all well blended turn on the ice cream maker and pour the heavy cream mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately or place in the freezer in an airtight container.

If placed in the freezer, remove the ice cream 10 to 15 minutes before serving.

I hope you enjoy this simple ice cream recipe. If you care for healthy versions of frozen desserts, you might want to check on Avocado Ice Cream, Mango Frozen Yogurt or Rhubarb Frozen Yogurt recipes.

Have a wonderful week and thank you so much for visiting Color Your Recipes!