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.
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
CINNAMON CREME ANGLAISE
Make this for our Chocolate Mousse Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
- Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
- Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.
BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE
Make and share this Banana Bourbon Cake With Bourbon Creme Anglaise recipe from Food.com.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 1 10inch bundt cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
- Make sure all the ingredients are room temperature, including the eggs.
- Toss the pecans with 1/4 cup of the flour and set aside.
- Sift together the remaining dry ingredients and set aside.
- Cream the butter and sugar together until very light and fluffy.
- Add the bananas and mix until incorporated.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
- Gently fold in the pecans and the chocolate.
- Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
- Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
- For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
- Remove from the heat.
- Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
- Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
- As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
- Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
- DO NOT BOIL.
- Keep the heat low or you'll have scrambled eggs.
- Pour the mixture through a fine mesh sieve, then add the bourbon.
- Cool completely and serve with the cake.
Nutrition Facts : Calories 775.3, Fat 42.1, SaturatedFat 18.6, Cholesterol 270.4, Sodium 160.3, Carbohydrate 74, Fiber 3.8, Sugar 37.4, Protein 11
ROASTED APPLES WITH BOURBON CRèME ANGLAISE
Make and share this Roasted Apples With Bourbon Crème Anglaise recipe from Food.com.
Provided by Jessica K
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bourbon Crème Anglaise:.
- In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
- Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
- Stir in vanilla (if using) and bourbon.
- Pre-heat oven to 400.
- In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
- Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
- Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.
Nutrition Facts : Calories 425, Fat 23.6, SaturatedFat 10.5, Cholesterol 148.7, Sodium 23, Carbohydrate 51.2, Fiber 4.7, Sugar 41, Protein 3.4
MAMA'S ANGEL FOOD CAKE WITH BOURBON CREME ANGLAISE
This wonderful dessert recipe for mama's angel food cake with bourbon creme anglaise is courtesy of Virginia Willis and can be found in her "Bon Appetit, Y'all" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees with a rack set in the center of the oven.
- Sift flour together with 3/4 cup sugar. Repeat process three times; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tarter, and salt on medium speed until foamy. Add vanilla-bean seeds and almond extract. With the mixer on medium speed, slowly add remaining 3/4 cup sugar. Continue mixing until whites are glossy and stiff peaks form.
- Sift enough of the flour mixture over the egg white mixture to lightly dust the top. Gently fold flour mixture into the egg white mixture. Repeat process until all the flour is incorporated into the egg white mixture.
- Gently spoon batter into a 10-inch tube pan. With a spatula or knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth top to remove any large peaks.
- Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert pan over a bottle (such as a 2-liter soda bottle or wine bottle) until completely cooled, about 2 hours.
- To serve, set upright, and using a butter knife or a long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice using a serrated knife or an angel food cake cutter; serve drizzled with bourbon creme anglaise, if desired.
CRèME BRûLéE NAPOLEON WITH BOURBON CRèME ANGLAISE RECIPE
Provided by BobLongo
Number Of Ingredients 15
Steps:
- Serving: 6 To make the custard: Preheat the oven to 325 F. In the metal bowl of an electric mixer fitted with a balloon whip, combine the egg yolks and sugar and beat lightly. Add the cream and scrape the seeds from the vanilla bean into the eggs with the tip of a knife. Continue to beat until thickened. Pour the mixture through a fine mesh strainer into a shallow pan that has been filled with plastic wrap. Place the pan containing the custard into a larger pan. Fill the bottom pan halfway with water, being careful not to wet the custard, and set in the preheated oven to bake for 25 to 30 minutes or until the custard is set and firm to the touch. (A cake tester inserted into the center should come out clean without any milky residue.) Remove from the oven and refrigerate until cool. Place in the freezer for 20 minutes. Preheat the broiler or ready a blowtorch. Invert the custard onto the back of a sheet pan, and cut into 2- inch squares. Sprinkle the squares liberally with sugar and brown under the broiler or with a blowtorch. To prepare the phyllo pastry: Preheat the oven to 350 F. Line an inverted baking sheet with parchment paper or aluminum foil. Place 1 sheet of phyllo dough on the baking sheet. (Keep the remaining dough covered with a towel to keep it moist.) Lightly brush the phyllo sheet with melted butter, sprinkle with the confectioners' sugar, and top with another sheet of phyllo. Brush again with the melted butter and sprinkle with more sugar. Place a second sheet pan on top and weight it down with a cast- iron skillet or any heavy ovenproof object. Bake in the preheated oven until golden brown. To make the bourbon crème anglaise: In a medium heavy saucepan whisk the egg yolks over the low heat until they are pale in color. Whisk in sugar, 1 tablespoon at a time, then continue to whisk until the mixture reaches the consistency of cake batter. Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove the pan from the heat and stir in the bourbon, and remove the vanilla pods. If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of optional butter. Chill the custard for up to 2 days. To assemble the napoleon: In the center of each serving plate place a square of crème brûlée (custard) and top with a phyllo square. Repeat the procedure until the napoleons are stacked 4 layers high. Ladle the crème anglaise around the napoleons and garnish with fresh berries and mint sprigs
MAMA'S ANGEL FOOD CAKE WITH BOURBON CRèME ANGLAISE
It is necessary to sift the flour before measuring it for this cake. This is an anomaly; if flour is sifted at all these days (not that common anymore), most baking recipes call for sifting after it is measured. Here, the flour is sifted once before measuring, then an additional four times with the sugar to prepare this batter. It may seem like overkill, but it is completely necessary to achieve the traditional light-as-air texture of angel food cake. There is an unusual implement for cutting these delicate cakes found in many silver chests throughout the South. These old-fashioned rakelike cutters typically have a long, slightly offset handle with 3- to 4-inch-long tines that actually split, rather than cut, the cake. They can still be found online and in gourmet catalogs.
Yield makes one 10-inch cake
Number Of Ingredients 14
Steps:
- Position an oven rack in the lower part of the oven. Preheat the oven to 375°F. Sift the flour with 3/4 cup of the sugar. Re-sift three times. Set aside.
- To prepare the batter, in the bowl of a heavy-duty mixer fitted with the whisk, place the egg whites, salt, and cream of tartar. Whisk on medium speed until foamy. Add the vanilla-bean seeds and almond extract. With the mixer on medium speed, add the remaining 3/4 cup of sugar, a little at a time, until the whites are glossy and hold stiff peaks when the whisk is lifted. Sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
- Gently spoon the batter into an ungreased 10-inch tube pan. With a spatula or a knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth the top to remove any large peaks.
- Bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert the pan over a bottle (such as a 2-liter soda bottle or wine bottle) and let rest until completely cooled, about 2 hours.
- To serve, set upright, and using a butter knife or long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice with a serrated knife or angel food cake cutter. Serve drizzled with crème anglaise.
- The cake will keep in an airtight container for up to 2 days.
- 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.
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