Crispy sweet potato fries served with crème anglaise and caramel sauce
4 oz. Lamb Weston® Sweet Potatoes (L0095)
1 oz. prepared caramel
Crème anglaise (for 1 oz.):
½ cup whole milk
½ cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tbsp. sugar
Cook fries to manufacturer’s directions.
Combine milk and cream in heavy medium saucepan.
Scrape in seeds from vanilla bean into milk and cream; then, add bean.
Bring milk mixture to simmer; remove from heat.
Whisk egg yolks and sugar in medium bowl to blend.
Gradually whisk hot milk mixture into yolk mixture.
Return custard to saucepan and stir over low heat, for about 5 minutes, until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil).
Strain sauce into bowl.
Cover and chill.
Plate fries and serve with sides of crème anglaise and caramel.
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