ILE FLOTTANTE
Steps:
- Preheat the oven to 350 degrees F.
- For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.
- For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.
- Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.
- For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
- For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
- To make a day or two ahead, leave the caramel and praline at room temperature
- and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
CRèME ANGLAISE
An easy Crème Anglaise recipe.
Categories Condiment/Spread Sauce Dairy Egg Dessert Christmas Thanksgiving Valentine's Day Vanilla Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
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.)
CREME ANGLAISE
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
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 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
CREME ANGLAISE
Steps:
- In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
- In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
- Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
- Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
- To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.
CREME ANGLAISE ICE CREAM - INA GARTEN
A recipe from the Barefoot Contessa herself, Ina Garten. Sounded too good for me to lose.... Cook time is freeze time.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 2h15m
Yield 4 scoops
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
- Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
Nutrition Facts : Calories 222.9, Fat 8, SaturatedFat 3.9, Cholesterol 203.8, Sodium 59.9, Carbohydrate 31.4, Sugar 25.3, Protein 5.9
CREME ANGLAISE
Steps:
- Beat cream in sauce pot but do no boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Strain and add vanilla. Chill.
ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN
I watched Ina make this on T.V. and it looks so pretty and good. I have not made this yet, but when I do I'll make sure to post a photo. The meringues are supposed to be soft.
Provided by cookiedog
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
- Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
- Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
- FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
- Allow to cool at room temperature and then break up in pieces.
- Lower the oven to 250°F Line 2 sheet pans with parchment paper.
- FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
- Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
- Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
- FOR THE CREME ANGLAISE:.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
- FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
- To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
More about "creme anglaise recipe ina garten"
FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE ...
From biggerbolderbaking.com
10 BEST INA GARTEN DESSERTS RECIPES | YUMMLY
From yummly.com
INA GARTEN'S EASY DESSERT HACK FOR CREME ANGLAISE
From food52.com
Estimated Reading Time 3 mins
SEARCHABLE RECIPE DATABASE - ICE CREAM - CREME ANGLAISE ...
From directaccessrecipes.com
INA’S 30-SECOND DESSERT HACK IS LIFE-CHANGING | FN DISH ...
From foodnetwork.com
INA GARTEN’S VANILLA BEAN BRIOCHE BREAD PUDDING
From thebrookcook.wordpress.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
CREME ANGLAISE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREME ANGLAISE ICE CREAM BASE - THERESCIPES.INFO
From therecipes.info
CREME ANGLAISE ICE CREAM - INA GARTEN - PLAIN.RECIPES
From plain.recipes
31 VANILLA ICE CREAM INA GARTEN RECIPES - FOOD NEWS
From foodnewsnews.com
MELTED ICE CREAM SAUCE: TURN THAT FROWN UPSIDE DOWN ...
From huffpost.com
CREME ANGLAISE | BUNKYCOOKS
From bunkycooks.wordpress.com
RECIPE FOR CREAM ANGLAISE - THERESCIPES.INFO
From therecipes.info
BAREFOOT CONTESSA CREPES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC CRèME ANGLAISE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BAREFOOT DUCHESS: CREME ANGLAISE ICE CREAM FROM INA GARTEN ...
From pinterest.com
INA GARTEN USES THIS BAKING HACK FOR DESSERTS AND YOU ...
From foodsided.com
CRèME ANGLAISE | THEBROOKCOOK
From thebrookcook.wordpress.com
CREME ANGLAISE RECIPE BY INA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO MAKE ENGLISH CUSTARD OR CRèME ANGLAISE FROM SCRATCH ...
From yeahfoodie.com
BAREFOOT DUCHESS: CREME ANGLAISE ICE CREAM FROM INA GARTEN
From barefootduchess.blogspot.com
CRèME ANGLAISE | WILLIAMS SONOMA
From williams-sonoma.com
CREME ANGLAISE RECIPE BY INA - ALL INFORMATION ABOUT ...
From therecipes.info
WHAT IS CRèME ANGLAISE AND HOW DO YOU EAT IT?
From mashed.com
CRèME ANGLAISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
IN INA WE TRUST: OUR Q&A WITH THE QUEEN OF COOKBOOKS | KITCHN
From thekitchn.com
74 OF THE VERY BEST LESSONS WE'VE LEARNED FROM INA GARTEN ...
From thekitchn.com
CREME ANGLAISE ICE CREAM | INA GARTEN | FOOD NETWORK RECIPE
From crecipe.com
CREME BRULEE INA GARTEN RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
CRèME ANGLAISE | RICARDO
From ricardocuisine.com
TOP 50 RUM CREME ANGLAISE RECIPE RECIPES
From toprecipesfree.com
NEW RECIPE: INA GARTEN CALLS THIS FOOLPROOF DESSERT ...
From cakebaking.net
COCONUT CUSTARD PIE INA GARTEN - THERESCIPES.INFO
From therecipes.info
CREME ANGLAISE ICE CREAM RECIPE | INA GARTEN | FOOD ...
From crecipe.com
CRèME ANGLAISE RECIPE
From crecipe.com
CREME ANGLAISE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love