Cinnamon Crème 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 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.

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

Steps:

  • In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
  • In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
  • Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

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

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.

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

CINNAMON CREME FRAICHE



Cinnamon Creme Fraiche image

I think this comes from David Lebovitz. Sounds like it would be wonderful served with so many things; I've got visions of apple crisp dancing in my head now..

Provided by KlynnPadilla

Categories     Low Protein

Time 5m

Yield 1/2 c

Number Of Ingredients 3

1/2 teaspoon cinnamon
3 tablespoons powdered sugar
1/2 cup creme fraiche

Steps:

  • Combine well; cover and chill.

Nutrition Facts : Calories 1014.3, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91.7, Carbohydrate 56.6, Fiber 1.4, Sugar 47.3, Protein 5

POACHED PEARS WITH CREME ANGLAISE



Poached Pears With Creme Anglaise image

Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.

Provided by Karen From Colorado

Categories     Dessert

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 14

2 cups milk
2 large eggs
1 egg yolk
1/4 cup sugar
2 teaspoons vanilla extract
8 -10 bartlett pears (firm but ripe)
6 cups bottled pomegranate juice
1 cup light brown sugar, firmly packed
1 lemon
1 cinnamon stick
2 tablespoons orange-flavored liqueur
1 tablespoon cornstarch
1 pomegranate, seeded
12 fresh mint sprigs (optional)

Steps:

  • To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
  • Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
  • In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
  • Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
  • Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
  • Stir in the vanilla.
  • Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
  • Refrigerate for at least 2 hours or for up to 2 days.
  • Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
  • With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
  • Trim the bottoms so they stand upright.
  • Leaving the stems intact, peel the pears.
  • In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
  • Bring to boil over high heat, then reduce heat to simmer.
  • Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
  • In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
  • Fill a large bowl with cool water.
  • Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
  • Discard peels and membrane; drain and reserve the seeds.
  • Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
  • Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
  • Remove and discard the cinnamon stick.
  • Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
  • Mix orange liqueur and cornstarch together in a small bowl.
  • Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
  • Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
  • Sprinkle with pomegranate seeds and garnish with a mint sprig.
  • Serve the remaining glaze alongside.

STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE



Steamed Persimmon Pudding with Cinnamon Crème Anglaise image

Fragrant persimmons star in this new take on the classic British cake.

Provided by Carolyn Beth Weil

Categories     Food Processor     Egg     Ginger     Dessert     Steam     Thanksgiving     Persimmon     Cinnamon     Jam or Jelly     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
1 tablespoon fresh lemon juice
1/4 cup apricot preserves
Cinnamon Crème Anglaise
Special Equipment
8-cup metal pudding mold

Steps:

  • Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
  • Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
  • Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
  • Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Serve pudding at room temperature with Cinnamon Crème Anglaise.

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CHERRY CINNAMON CREME ANGLAISE RECIPE - FOOD REFERENCE …
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CREME ANGLAISE | URBNSPICE
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STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE …
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THE CLASSIC CRèME ANGLAISE | CANADIAN LIVING
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CINNAMON CRUNCH BREAD PUDDING WITH CREME ANGLAISE RECIPE
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CREME ANGLAISE — THE REDHEAD BAKER
2020-09-23 In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mixture into yolk mixture. Return the yolk/milk mixture back to the saucepan. Stir with a wooden spoon over low heat until custard thickens, about 5 minutes.
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