Creme Anglaise Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Creme Anglaise Sauce image

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

Provided by Chef John

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

Time 20m

Yield 2

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)



Crème Anglaise (Classic Vanilla Custard Sauce) image

This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.

Provided by Danilo Alfaro

Categories     Dessert     Sauce     Ingredient

Time 20m

Yield 10

Number Of Ingredients 4

6 extra-large egg yolks
1/2 cup sugar
2 cups milk
1 1/2 teaspoon pure vanilla extract

Steps:

  • Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 13 g, Cholesterol 134 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 13 g, Fat 4 g, ServingSize 2 ounces each (10 servings), UnsaturatedFat 0 g

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 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.

SIMPLE CREME ANGLAISE



Simple Creme Anglaise image

This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.

Provided by Abby Girl

Categories     Dessert

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

1/3 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup 2% low-fat milk

Steps:

  • In a bowl, whisk together sugar, egg and vanilla.
  • In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
  • Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
  • Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

Nutrition Facts : Calories 108.2, Fat 2.1, SaturatedFat 1, Cholesterol 50.2, Sodium 39.5, Carbohydrate 19.1, Sugar 19.1, Protein 3.1

CRèME ANGLAISE



Crème Anglaise image

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

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

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 ( VANILLA CUSTARD SAUCE)



Creme Anglaise ( Vanilla Custard Sauce) image

A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.

Provided by Bev I Am

Categories     Dessert

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups milk
1/2 cup heavy cream (or whipping cream)
1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup sugar

Steps:

  • Pour the milk and cream into to medium-sized saucepan.
  • If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
  • Heat the milk until bubbles appear around the edge.
  • Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
  • Remove and discard the bean.
  • Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
  • Starting with a few tablespoons, very gradually stir in the hot milk.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
  • Be very careful not to let the custard come to a boil or it will curdle.
  • Allow the custard to cool completely and refrigerate.
  • Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
  • Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.

CREME ANGLAISE



Creme Anglaise image

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

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

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.

SIMPLE CREME ANGLAISE RECIPE



Simple Creme Anglaise Recipe image

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.

Provided by mariamtherese

Time 20m

Yield Serves 12

Number Of Ingredients 0

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.

More about "creme anglaise sauce recipes"

CLASSIC CRèME ANGLAISE RECIPE - GRACE PARISI | FOOD & WINE
2013-12-07 Directions. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water. In a large saucepan, combine the half-and-half and vanilla bean …
From foodandwine.com
5/5 (2)
Total Time 10 mins
Servings 2.25
  • In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
  • In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.


CREME ANGLAISE (VANILLA CREAM SAUCE) - A PINCH OF SALT LAKE
2022-02-04 A rich custard sauce that is speckled with the small seeds from a vanilla pod gives a luscious taste to fresh fruit, cakes, brownies, or a wonderful counterpoint to a molten lava …
From apinchofsaltlake.com


CREME ANGLAISE - IMMACULATE BITES
2020-07-03 How to Make Creme Anglaise. Pour milk and heavy cream into a medium saucepan. Using a sharp knife, split the vanilla bean lengthwise, then scrape out the seeds, …
From africanbites.com


CRèME ANGLAISE (VANILLA CUSTARD SAUCE) - RECIPE - FINECOOKING
Preparation. Combine the milk, cream, salt, and about half of the sugar in a heavy-based saucepan that holds at least 2 quarts. Split the vanilla bean lengthwise and scrape out the …
From finecooking.com


CLASSIC CREME ANGLAISE - SAUCE RECIPES - DELISH
2008-09-03 Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water. In a large saucepan, combine the half-and-half and vanilla bean and cook over …
From delish.com


VANILLA CUSTARD SAUCE (AKA CREME ANGLAISE) - BOSTON GIRL BAKES
2021-03-15 Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add …
From bostongirlbakes.com


VANILLA SAUCE (CRèME ANGLAISE) - LITTLE SUNNY KITCHEN
2022-03-20 Cook the Sauce: Add the tempered egg yolk mixture to the saucepan with the cream and sugar, whisk and cook for 3-4 minutes (do not boil) or until the mixture thickens …
From littlesunnykitchen.com


10 BEST DESSERT WITH CREME ANGLAISE RECIPES - YUMMLY
2022-05-27 Sticky Date and Ginger Pudding with Ginger, Salty Caramel Sauce and Orange Creme Anglaise Tenplay. egg yolks, Orange, cream, brown sugar, medjool dates, caramel …
From yummly.com


FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)
2018-11-18 The crux of making creme anglaise is cooking the sauce just enough, but not too much, as there is a fine line between a thick and decadent sauce and sweet creamy …
From biggerbolderbaking.com


10 BEST DESSERT WITH CREME ANGLAISE RECIPES | YUMMLY
2022-06-05 crème anglaise, sugar, heavy cream, vanilla extract, heavy cream and 8 more Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise …
From yummly.com


CRèME ANGLAISE RECIPE | TASTE OF FRANCE
2021-04-21 1 Put the milk in a large saucepan, slit the vanilla beans lengthwise and scrape the seeds into the milk, adding the beans as well (or add the coffee beans, if using). Bring to a …
From tasteoffrancemag.com


CRèME ANGLAISE | RICARDO
In a saucepan, off the heat, whisk the egg yolks, sugar and vanilla until the mixture whitens. Gradually add the hot milk while whisking. Cook over low heat, stirring constantly with a …
From ricardocuisine.com


CREME ANGLAISE VANILLA CUSTARD SAUCE - BAKING A MOMENT
2018-02-20 Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools) Remove from the heat and …
From bakingamoment.com


CLASSIC CREME ANGLAISE RECIPE - RECIPES.NET
2022-03-23 Whisk in ½ of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, for 4 to 5 …
From recipes.net


VANILLA CRèME ANGLAISE {CREAMY DIPPING SAUCE} | LIL' LUNA
2021-10-05 How to make Crème Anglaise. SIMMER. Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn of the burner. WHISK. Add your egg yolks …
From lilluna.com


THE CLASSIC CRèME ANGLAISE | CANADIAN LIVING
2008-06-11 Method. In small saucepan, heat together cream, milk and 1 tbsp (15 mL) of the sugar over medium heat until bubbles form around edge. In bowl, whisk egg yolks with …
From canadianliving.com


CRèME ANGLAISE (CUSTARD SAUCE) (2) | RICARDO
Preparation. With the tip of a knife, remove the seeds from the vanilla bean. In a small saucepan, bring the cream to a boil with the vanilla seeds and pod. Remove from the heat. In a bowl, …
From ricardocuisine.com


ORANGE CREME ANGLAISE - DAVID LEBOVITZ
2011-09-19 2 cups (500ml) whole milk. 7 tablespoons (85g) sugar. pinch of salt. 3 medium oranges, organic or unsprayed. 6 large egg yolks. Additional orange zest. Pour the milk into a …
From davidlebovitz.com


SILKY SMOOTH CRèME ANGLAISE (VANILLA CUSTARD SAUCE)
2022-05-16 In a large saucepan, add heavy cream, milk and one cut open vanilla bean with its pods (1). On medium low heat, bring this to a simmer. In a large bowl, whisk together sugar …
From gingerwithspice.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CRèME ANGLAISE RECIPE - COOKBOOK
2022-03-16 Crème anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce being used as an accompaniment, or as a base for …
From appliance.recipes


CRèME ANGLAISE {A CLASSIC FRENCH DESSERT SAUCE}
Split vanilla bean in half lengthwise. Carefully scrap seeds. In a saucepan over a medium heat, bring 2 cups heavy cream to a bare boil with vanilla bean and scraped seeds. Remove cream …
From whatagirleats.com


CRèME ANGLAISE • THE FRESH COOKY
2019-12-03 Making Crème Anglaise. In a heavy bottomed medium saucepan, combine milk and whipping cream. Scrape seeds from vanilla bean; then add the bean itself. Bring milk mixture …
From thefreshcooky.com


DESSERT SAUCE RECIPE: CREME ANGLAISE SAUCE BY CHEF JOHN – …
2013-02-13 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.; 2 Place saucepan over medium-low heat and cook, stirring …
From redcipes.com


LEMON CREME ANGLAISE RECIPES ALL YOU NEED IS FOOD
CRÈME ANGLAISE - ANNABEL LANGBEIN – RECIPES. Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine. STEP 2. Mix a …
From stevehacks.com


HOW TO MAKE CRèME ANGLAISE (VANILLA CUSTARD SAUCE)
2021-02-01 Prepare a small bowl with a fine strainer o n top. In a small pot, add the milk, heavy cream and part of the sugar (about 1/3). If using a vanilla bean, cut it lengthwise and scrape …
From wheelofbaking.com


CREME ANGLAISE SAUCE - DESSERT SAUCE RECIPES
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 …
From worldrecipes.org


CREME ANGLAISE SAUCE | RECIPE CART
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 Export 4 ingredients for grocery …
From getrecipecart.com


CREME ANGLAISE RECIPE - JOYOFBAKING.COM *TESTED RECIPE*
The standard proportion for creme anglaise is 5 large egg yolks for every 2 cups of milk. Extra yolks can be added and light cream (or half and half) can be substituted for the milk to make a …
From joyofbaking.com


CRèME ANGLAISE - ANNABEL LANGBEIN – RECIPES
While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine. STEP 2. Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the …
From langbein.com


CRèME ANGLAISE (VANILLA CUSTARD SAUCE) | DJ FOODIE
Chill the thicker ice cream base. Once it’s chilled, line a large loaf pan with plastic wrap and set aside. Remove the 3/4rs cup of cream from the fridge and whip it until you have whipped …
From djfoodie.com


HOW TO MAKE CRèME ANGLAISE - THE BAKE SCHOOL
2021-01-26 Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Whisk in the remaining half of sugar and beat the mixture until the yolks become very …
From bakeschool.com


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 …
From theredheadbaker.com


CREME ANGLAISE VANILLA SAUCE - PEANUT BLOSSOM
2020-05-16 How to Make Creme Anglaise. Step 1: Prep Your Tools. Step 2: Beat the Egg Yolks. Step 3: Scald the Milk and Temper the Eggs. Step 4: Finish Over Medium Heat. Step 5: …
From peanutblossom.com


CHOCOLATE SOUFFLé WITH CRèME ANGLAISE - SUGAR GEEK SHOW
2022-01-20 Add one Tablespoon of sugar to the ramekin and roll the sugar around to coat all sides evenly then remove the excess sugar by tapping it back into a separate bowl. Set the …
From sugargeekshow.com


CRèME ANGLAISE - GOOD THINGS BAKING CO
Instructions. Combine the whipping cream, milk, salt, and all but a couple of tablespoons of the white sugar in a small saucepan. Heat over medium low until the mixture is hot and steaming, …
From goodthingsbaking.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 »

Top Asked Questions

What is creme anglaise sauce?
Creme Anglaise is a classic vanilla custard sauce. This creme anglaise recipe is simple to make, with only four ingredients—egg yolks, milk, sugar, and vanilla—and taking a mere 20 minutes. Not to be confused with Creme Patissiere, which is a thicker custard and pastry cream, creme anglaise is a thinner custard sauce and a pouring cream.
How do you thicken crème anglaise sauce?
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.) How would you rate Crème Anglaise? This is a delicious recipe and very easy to make. You just have to be patient.
How to cook Creme Anglaise with vanilla and vanilla?
Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185 F. The creme anglaise will be thick, but still pourable. Now set the top part of your double-boiler into the bowl of ice water to cool the creme anglaise. Stir in the vanilla. Stir the creme anglaise once in a while until it is fully cooled.
What can I add to crème anglaise to make it taste better?
When the crème anglaise is cooling, grate a few swipes of fresh orange zest into the custard, which looks nice and adds a touch more orange flavor. If you’d like, add a spoonful of orange-flavored liqueur, such as Cointreau or Grand Marnier, or a few drops of orange oil, to augment the flavor.

Related Search