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Ingredients

1 quart Whole Milk
1/2 cup Sugar
3/4 lbs. White Chocolate Chips
12 each Whole Eggs
1 1/2 tsp. Cinnamon, ground
3/4 ounceGrand Marnier
1 1/2 tsp. Vanilla Extract
6 each Large Danish pastries or Croissants, cut into cubes
Chef Larry's Crème Anglaise (recipe follows) for service
Chantilly Cream for service
Fresh Berries for service
Fresh Mint Sprigs to garnish

Method

Prepare Chef Larry's Crème Anglaise per recipe, reserve. Preheat oven to 350F. Scald milk, Grand Marnier and vanilla in a sauce pan over medium heat. Add white chocolate chips and stir until melted. Remove and cool. Mix eggs with sugar until dissolved. Add milk mixture to sugared eggs in intervals until all is incorporated to create custard. Do not whip.

Place cubed Danish or croissants in a deep sided baking dish and pour custard over. Gently tap on work surface to eliminate air pockets. Bake in over at 350F in a steam bath for 1 hour and 10 minutes (or until set). Carefully remove form oven and cool. Cut into portions while still warm and transfer to serving plates. Serve with Crème Anglaise and fresh berries. Garnish with Chantilly cream and mint sprigs.

Makes 8 - 10 Servings

Chef Larry's Creme Anglaise

Ingredients

1 1/2 cupMilk
4 each Egg yolks
1 1/2 tsp. Sugar, granulated
1/2 tsp. Vanilla
1/2 cup Cold Milk

Method

Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar and vanilla in a mixing bowl and whisk until mixture forms "ribbons." Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency).

Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated; if too thick add additional cold milk to achieve desired consistency.

Makes 2 cups