Cinnamon Anglaise Recipes

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CINNAMON CREME ANGLAISE



Cinnamon Creme Anglaise image

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

1 cup milk
3/4 cup heavy cream
2 cinnamon sticks
4 large egg yolks
1/4 cup sugar

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.

CREME ANGLAISE I



Creme Anglaise I image

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

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

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

CREME ANGLAISE SAUCE WITH CINNAMON



Creme Anglaise Sauce with Cinnamon image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 6

12 egg yolks
1 tablespoon cinnamon
1 ounce vanilla
2 1/4 cups heavy cream
3/4 cup milk
6 ounces sugar

Steps:

  • Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.

CINNAMON CRèME ANGLAISE



Cinnamon Crème Anglaise image

Provided by Carolyn Beth Weil

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups whole milk
1 3 1/2- to 4-inch-long cinnamon stick, broken in half
6 large egg yolks
5 tablespoons sugar
Pinch of fine sea salt

Steps:

  • Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.
  • Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold. DO AHEAD: Can be made 3 days ahead; chill.

CINNAMON ANGLAISE



Cinnamon Anglaise image

Use this recipe with our Pumpkin Souffle.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 7

1 1/3 cups heavy cream
2/3 cup milk
1 to 2 cinnamon sticks
1/3 cup sugar
4 large egg yolks, room temperature
Pinch of salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.
  • Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.

ANGLAISE SAUCE



Anglaise Sauce image

Provided by Food Network

Categories     dessert

Yield 2 1/2 cups

Number Of Ingredients 4

2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks

Steps:

  • In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

CREME ANGLAISE



Creme Anglaise image

Creme Anglaise is a classic dessert sauce, and will "class up" just about any dessert. It is not hard to make if you pay attention to it, and the rewards are worth it. You can serve this with the chocolate chiffon cake I posted, or with the Apple Charlottes or with just about anything.

Provided by P48422

Categories     Sauces

Time 36m

Yield 1 1/2 cups

Number Of Ingredients 5

5 large egg yolks
1 1/2 tablespoons brown sugar
1 pinch salt
13 ounces milk (1 1/2 c. tbl.)
vanilla bean

Steps:

  • Whisk together the yolks, sugar and salt until creamy.
  • Set aside.
  • Put the milk in a heavy bottomed pot.
  • Cut the vanilla bean in half and add to the milk.
  • Scald the milk.
  • Take a wet towel and make it into a ring on your worksurface.
  • Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
  • Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
  • Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
  • Add a little at a time, continuing to whisk the yolks.
  • As more and more of the milk is added, you can add more at a time.
  • This is"tempering" the yolks, or bringing them to the same temperature as the cream.
  • Do this to prevent the yolks from scrambling.
  • If your yolks scramble- start over.
  • So, slow and steady with the milk.
  • Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
  • DO NOT let it boil!
  • Take the custard off the heat immediately and cool in an ice bath.
  • Strain through a fine mesh strainer and refrigerate until ready to use.
  • It will keep for about a week in the refrigerator.
  • Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
  • Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
  • Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.

Nutrition Facts : Calories 403.7, Fat 24.7, SaturatedFat 11.4, Cholesterol 736.3, Sodium 265.5, Carbohydrate 27.8, Sugar 13.6, Protein 17.7

CREME ANGLAISE II



Creme Anglaise II image

This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

Provided by MESHEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 cup half-and-half cream
½ cup white sugar, divided
1 vanilla bean, halved lengthwise
4 egg yolks
2 tablespoons unsalted butter

Steps:

  • In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  • When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g

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