Cauliflower Infused Crème Anglaise with a Nutmeg Twis

In the realm of unconventional culinary experiments, this cauliflower creme anglaise recipe stands as an intriguing departure from the ordinary. The process commences with the meticulous preparation of thinly sliced cauliflower, subjected to a choice of either roasting or deep-frying until the desired hues are achieved. Following this, whole milk undertakes a journey into the world of cauliflower's essence through an infusion at precise temperatures. The resulting concoction involves a blend of cauliflower milk and egg yolks, cooked to precise specifications in a sous vide fashion. Personal preference dictates the addition of nutmeg and salt. Upon reheating, this creme anglaise offers a peculiar symphony of flavors and textures, ready to accompany various dishes. It is an illustration of the culinary realm's boundless potential, reserved for those who seek inventive gastronomic experiences.

Yields 300 g