A Crown Pork Roast is Only as Good as it’s Anglaise!
It's a crown pork roast fit for a king. Patti Hilton shares her secret glaze.
Patti Hilton shares her Creme Anglaise recipe on Carolina A.M. Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click here for the full menu.
Baked Apples with Creme Anglaise
3 Red Or Green Apples
2 TBSP Lemon Juice
1/4 tsp Cinnamon
2/3 cup Flour
1/2 cup Oats
3 TBSP Sugar
3 TBSP Brown Sugar
1/4 tsp Salt
1/2 cup Butter cut in pieces
375 degree oven. Grease a 2 at baking dish. Scoop out Apple seeds making a hollow cavity. Place Apples in baking dish skin side down. Brush each with Lemon Juice. Sprinkle Cinnamon on Apples. I a medium bowl combine Flour, Oats, Sugar, Brown Sugar & Salt. Using a pastry blender cut in the butter. Divide the crumble evenly over Apples mounding the mixture. Bake 25 – 30 minutes.
Creme Anglaise
1 1/2 cups Heavy Cream
1/3 cup Sugar
4 Eggs
Pinch Salt
1 tsp Vanilla
Combine Cream, Sugar & Salt in a sauce pan. Cook over med heat until Sugar is melted and Cream begins to steam. In a bowl whisk Eggs & Vanilla. Pour half of mixture in pot whisking steadily. Then pour the rest in and whisk. Strain the mixture then return to pot and whisk until mixture coats a spoon. Refrigerate up to 1 week.
