Vanilla Wafer Cake with Crème Anglaise

 

Served during our September and October at Home Dinners.

 

Ingredients

1 large box vanilla wafers (crushed)

6 eggs 

2 sticks of butter 

2 cups sugar 

1/2 cup milk

1 3/4 cup coconut 

1 cup chopped pecans 

1 tablespoon vanilla

 

1. Blend butter, sugar, and eggs together

2. Add milk, then mix all together and bake in a wax paper lined, greased tube, cake pan. Bake 1 hour and 50 minutes at 275 degrees. Serve with crème anglaise.

 

 

Crème Anglaise 

Ingredients

1/2 cup whole milk

1/2 cup whipping cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 tablespoons sugar

 

1. Combine milk and cream in heavy medium saucepan. Scrape seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat. 

2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.

3. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. ( Can be made 1 day ahead.)