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Episode 116: Tahitian Creme Anglaise
Adding the intense flavor of Tahitian vanilla bean to a rich crème anglaise, Ming shares a recipe for the ultimate master dessert sauce. At Blue Ginger, Ming Tsai's pastry chef Marina Brancely demonstrates how the Tahitian Crème Anglaise yields the creamiest, tastiest Vanilla Ice Cream imaginable. Back at the studio, Ming uses the master sauce to top Berries Gratine and a delectable Pineapple Custard, made with shredded coconut and rum. Finally, guest chef Francois Payard creates a mouth-watering marriage in a Duo of Chocolate with Tahitian Crème Anglaise.
