Chocolate Custard Sauce with Cake and Raspberries
Iain Bagwell
Like a trifle without the fuss, the cake soaks up the sauce and fresh fruit gives it a kick. Prep Time: 15 minutes.
How to Make It
Step 1
1
In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.
Step 2
2
Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.
Step 3
3
Note: Nutritional analysis is per 1/3 cup of sauce.
Ingredients
About 3/4 cup whole milk
Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
Raspberries or other fresh fruit
Directions
Step 1
1
In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.
Step 2
2
Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.
Step 3
3
Note: Nutritional analysis is per 1/3 cup of sauce.
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