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Creme Anglaise

CREME ANGLAISE

a versatile sauce that can be served with cakes or over fruits for an elegant dessert. can be made up to 2 days ahead; cover and chill.

Time: 30 minutes

Steps:

  • in a 3-quart pan over medium heat , stir milk and sugar often until mixture begins to bubble around edges of pan , 10 to 12 minutes
  • remove from heat
  • whisk about 1 / 2 cup of the hot milk mixture into egg yolks , then pour mixture into pan and whisk to blend
  • stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth , velvety layer , 10 to 14 minutes
  • remove from heat and pour through a fine strainer set over a bowl
  • set bowl in a container of ice water and stir often until cool
  • stir in vanilla
  • serve cool or cold


creme anglaise image

Number Of Ingredients: 4

Ingredients:

  1. milk
  2. sugar
  3. egg yolks
  4. vanilla


CREME ANGLAISE I

Spice with ground cinnamon or cloves, if desired.

Recipe From allrecipes.com

Provided by sal

Time 20m

Yield 12

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.


Creme Anglaise I image

Number Of Ingredients: 4

Ingredients:

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


CREME ANGLAISE

This lovely recipe can be found in "Martha Stewart's Cooking School."

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes about 3 1/2 cups

Steps:

  • In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.
  • In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).
  • Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.
  • Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.


Creme Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 3 cups whole milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon table salt
  • 1 vanilla bean, split lengthwise
  • 6 large egg yolks


CREME ANGLAISE SAUCE

Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.

Recipe From allrecipes.com

Provided by Chef John

Time 20m

Yield 2

Steps:

  • Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
  • Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
  • Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.


Creme Anglaise Sauce image

Number Of Ingredients: 5

Ingredients:

  • 2 large egg yolks
  • 1 cup heavy cream
  • ⅓ cup white sugar
  • 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
  • ¼ teaspoon vanilla extract


CRéME ANGLAISE

Recipe From cooking.nytimes.com

Provided by Dorie Greenspan

Time 10m

Yield About 2 1/2 cups

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.


Créme Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 plump, moist vanilla beans, split lengthwise, pulp scraped out
  • 6 large egg yolks
  • 1/2 cup sugar


CRèME ANGLAISE

An easy Crème Anglaise recipe.

Recipe From epicurious.com

Yield Makes 1 cup

Steps:

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)


Crème Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1 2-inch piece vanilla bean, split
  • 3 large egg yolks
  • 3 tablespoons sugar


CREME ANGLAISE

Recipe From cooking.nytimes.com

Provided by Barbara Kafka

Time 25m

Yield 6 servings

Steps:

  • Combine milk and cream in a pan; bring to a boil.
  • Meanwhile, place the yolks and sugar in another pan and whisk until thick and ribbony.
  • Whisking constantly, slowly pour the boiling milk into the egg yolk mixture. Place over medium heat.
  • Cook, stirring the whole time with a wooden spoon, until thickened, about 4 minutes. Be certain to scrape bottom and sides of pan.
  • Remove from heat and continue to stir until mixture is cool enough so that you can put your finger in it and it feels neither hot nor cold. Stir in vanilla or liquor.
  • Serve at room temperature or refrigerate for up to 5 days. To refrigerate, cover with plastic wrap touching the surface. This prevents a skin from forming.


Creme Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 5 or 6 large egg yolks (see note)
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla or 1 tablespoon liquor


CREME ANGLAISE

Make and share this Creme Anglaise recipe from Food.com.

Recipe From food.com

Provided by SusieQusie

Time 25m

Yield 2 1/2 cups, 4-6 serving(s)

Steps:

  • Scrape the vanilla bean seeds into the milk in a heavy saucepan.
  • Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
  • Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
  • Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
  • Pour the mixture back into the saucepan.
  • Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
  • Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
  • Stir the creme anglaise with a clean spatula to cool it down.
  • Cover and refrigerate until ready to serve.
  • Crème anglaise will keep in the refrigerator for up to three days.


Creme Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 1/2 vanilla bean, split
  • 6 tablespoons sugar
  • 2 cups milk
  • 6 egg yolks
  • 1 pinch salt


SPICED RUM CREME ANGLAISE

A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.

Recipe From food.com

Provided by Irmgard

Time 15m

Yield 8 serving(s)

Steps:

  • Whisk the egg yolks in a small bowl until smooth and pale.
  • In a small saucepan, combine the milk, sugar and vanilla.
  • Stir over medium heat.
  • Remove from the heat just before the milk starts to boil.
  • While whisking, slowly pour the hot milk into the yolks.
  • Pour the mixture back into the saucepan.
  • Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
  • Let cool completely.
  • Add the rum.
  • Refrigerate until ready to use.


Spiced Rum Creme Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 4 egg yolks
  • 3 tablespoons granulated sugar
  • 1 cup cold milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon spiced rum


CARAMEL CREME ANGLAISE

You can make the creme anglaise and caramel a day ahead of the Bittersweet Chocolate Souffles. Refrigerate the creme anglaise and store the caramel at room temperature in airtight containers.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 1 1/4 cups

Steps:



Caramel Creme Anglaise image

Number Of Ingredients: 5

Ingredients:

  • 3 large egg yolks
  • 1 cup sugar
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 1/8 teaspoon fresh lemon juice


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