Hey friends❣️

How about a day trip to France?

​Rustic French Dessert Recipes​

If the mere mention of French desserts conjures up the 3 “Fs” ~ FUSSY, FANCY, and FINICKY, think again. Unlike the intricate pastries in elegant patisseries, my homemade treats focus on taste over perfection. Like my apple galette, above, where caramelized apples and buttery pastry come together in a perfectly imperfect way. These desserts invite you to roll up your sleeves and enjoy the process, imperfections and all.​

See my rustic French recipes here.

​Creme Anglaise (easy custard sauce)​

This luscious French sauce is a secret weapon for easy entertaining ~ I can't think of a dessert it doesn't improve...

Before testing this recipe I'd never made creme Anglaise before and now I'm obsessed. I've always loved vanilla, and the flavor really shines in this sauce. It turns fresh berries or a slice of pound cake into an elegant dessert. Perfect for easy spring sharing.

Creme Anglaise is a versatile dessert sauce that can be used in tons of ways. This is gonna make you look like a master chef!

• Use it as a sauce or a base for fresh fruit, especially berries.
• The sauce can be drizzled over cakes. It’s traditional with my Irish Apple Cake.
• We also love it with simple cakes like Buttermilk Pound Cake and Lemon Chiffon Cake.
• Use it to top a decadent chocolate pot de creme.
• Creme Anglaise is fabulous with pies like Cherry Crumble Pie or Strawberry Rhubarb Crumble Pie.
• Use it as your sauce for an easy trifle.​
• Drizzle it over a decadent chocolate soufflé or a deep dish lava cake!
• Spoon over fruit tarts like my Rhubarb Crumble Tart or my Fresh Strawberry Galette.
• Use it to dress a mixed fruit salad.
• Elevate a flourless chocolate cake or my chocolate olive oil cake with a moat of creme Anglaise!
• Serve with Maple Frangipane Pecan Pie (one of my faves!)
• Spoon over pavlovas. Creme Anglaise makes a perfect base for individual pavlovas.​

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Sue Moran I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are bold and vibrant, but totally approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun!

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