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Atlantis Amaretto Creme Anglaise

Time30 minutes
YieldsMakes 2 cups sauce
Atlantis Amaretto Creme Anglaise
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Dear SOS: I’ve never made tiramisu with Amaretto sauce, and the combination served at Monte Vigna in the Atlantis Casino Resort in Reno is out of this world. I desperately need the recipe for the sauce.

Gloria Vranjican-De Luca

Woodland Hills

Dear Gloria: It’s definitely an unusual presentation for tiramisu. The sauce, created by Robert Valdez of the resort’s bakery department, is a creme anglaise flavored with Amaretto liqueur. It’s also wonderful on pound cake, ice cream or other cream puddings.

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1

Whisk the egg yolks in a bowl just enough to break them.

2

Bring the sugar mixture to a rolling boil. Remove the saucepan from the heat. Whisk about 1/3 of the liquid into the yolks. Return the mixture to the saucepan and heat over medium heat until boiling. Continue to whisk until slightly thickened, about 30 seconds. Remove from heat. Pour the sauce through a strainer into a bowl.

3

Cool the sauce over a bowl of ice water, stirring occasionally, 3 to 5 minutes. Cover the creme anglaise with plastic wrap to prevent a skin from forming on the surface until serving. This can be chilled up to two days.