Chocolate Cups with Tea Crème Anglaise

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
16

Purchased chocolate cups make this dessert easy to execute.

Ingredients

1 heaping tsp. loose Earl Grey tea
1 1/4 cups whole milk
2 egg yolks
1/3 cup sugar
16 coffee & tea chocolate cups
48 fresh raspberries

Steps

  1. Combine tea leaves and milk in small saucepan; stir and heat to just below boiling. Remove from heat; let steep 10 to 15 min. Strain.
  2. Meanwhile, beat eggs yolks well. Add sugar and beat until mixture thickens and forms a ribbon when beater is lifted.
  3. Reheat milk briefly; pour small amount into egg/sugar mixture and repeat. Transfer to saucepan and heat on low, stirring constantly with wooden spoon. Custard is done when finger trailed through sauce on back of spoon leaves a “trail.” Strain; stir and refrigerate until cold.
  4. Plate chocolate cups; place 3 berries in each. Add custard to cups and garnish each with a berry.
Source: Roland Foods

More From FoodService Director

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources