Bourbon Creme Anglaise Recipe Recipe For Shrimp

BOURBON CREME ANGLAISE

Steps:

• Prepare an ice-water bath; set aside.
• Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
• Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
• Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

BOURBON CREME ANGLAISE

Steps:

• Make an ice bath by filling a large bowl halfway with ice cubes and water.
• In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
• Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

SIMPLE CREME ANGLAISE

Steps:

• In a bowl, whisk together sugar, egg and vanilla.
• In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
• Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
• Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

CRéME ANGLAISE

Steps:

• Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
• Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
• Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
• Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

SHRIMP WITH BOURBON COCKTAIL SAUCE

Steps:

• Mix all ingredients except shrimp in small bowl.
• Serve sauce as dip for shrimp.

SHRIMP WITH BOURBON COCKTAIL SAUCE

Steps:

• In small bowl, mix all ingredients except shrimp.
• Serve sauce as dip for shrimp.