Creme Anglaise

CRèME ANGLAISE



Crème Anglaise image

An easy Crème Anglaise recipe.

Recipe From epicurious.com

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 I



Creme Anglaise I image

Spice with ground cinnamon or cloves, if desired.

Recipe From allrecipes.com

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
Calories109.3 calories
Carbohydrate6.3 g
Cholesterol95.5 mg
Fat8.8 g
Protein1.3 g
SaturatedFat5.1 g
Sodium10.3 mg
Sugar5.6 g

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.

CRèME ANGLAISE



Crème Anglaise image

Recipe From epicurious.com

Categories     Sauce     Milk/Cream     Egg     Dessert     Quick & Easy     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 2/3 cups

Number Of Ingredients 5

1 cup half-and-half
1/2 cup heavy cream
2 large egg yolks
3 tablespoons sugar
1 teaspoon cornstarch

Steps:

  • In a 1 1/2-quart heavy saucepan bring half-and-half and heavy cream just to a boil. While cream mixture is heating, in a bowl whisk together yolks, sugar, and cornstarch until slightly thickened and pale, about 2 minutes. Add hot cream mixture in a stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 180°F., about 2 minutes (do not let custard boil). Transfer custard to cleaned bowl and cool to warm, stirring occasionally. Crème anglaise may be made 2 days ahead and chilled, covered. Reheat sauce if desired.

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.

Recipe From allrecipes.com

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
Calories97.6 calories
Carbohydrate10.6 g
Cholesterol80.8 mg
Fat5.7 g
Protein1.5 g
SaturatedFat3.2 g
Sodium11.2 mg
Sugar9.5 g

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.

CREME ANGLAISE



Creme Anglaise image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 5

4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1 1/2 tablespoons sour cream
1 vanilla bean, split lengthwise

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



Creme Anglaise image

Recipe From cooking.nytimes.com

Provided by Barbara Kafka

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 5

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
@contexthttp
Calories204
UnsaturatedFat6 grams
Carbohydrate11 grams
Fat16 grams
Protein4 grams
SaturatedFat9 grams
Sodium32 milligrams
Sugar11 grams

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



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.

Recipe From marthastewart.com

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.

CRéME ANGLAISE



Créme Anglaise image

There is a French expression that I love - péché mignon, or a harmless "little sin," and this sweet, fragrant, egg yolk-rich, vanilla seed-flecked custard sauce is mine. I serve it with everything from crumbles to chocolate cake to trifle, the ultimate crème anglaise dessert. Make sure to have a digital thermometer handy when you make it, so you can heat the mixture to just the right temperature without worrying about the eggs curdling. You will also know when they custard sauce has cooled sufficiently.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     dessert

Time 1h

Yield Makes about 2 2/3 cups

Number Of Ingredients 4

2 1/4 cups milk
1 1/2 vanilla beans
135 grams sugar (2/3 cup), divided
6 large egg yolks
@contexthttp
Calories200
UnsaturatedFat4 grams
Carbohydrate27 grams
Fat7 grams
Protein6 grams
SaturatedFat3 grams
Sodium48 milligrams
Sugar27 grams

Steps:

  • Place 2 cups milk in a saucepan. Using the tip of a paring knife, split vanilla beans down the middle and scrape seeds into milk. Add pods to milk and bring to a simmer. As soon as it reaches a simmer (you will see bubbles breaking along the edges of the pan), turn off heat, cover pan tightly with plastic wrap and let it sit for 20 minutes. Remove pods and scrape them with the blunt edge of the knife so any residual seeds go into the milk. Set aside saucepan with milk.
  • Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Set a strainer over the medium bowl, and set aside.
  • In another bowl, combine egg yolks and half the sugar and beat for about 30 seconds. Beat in remaining 1/4 cup milk.
  • Add remaining sugar to vanilla-infused milk in pan and, using a heatproof rubber spatula, stir for 10 to 20 seconds so sugar doesn't stick to bottom of pan. Bring mixture back to a simmer over medium heat while continuing to stir. When sugar has dissolved and milk comes to a simmer, turn off heat. Place bowl with beaten egg yolks next to saucepan, with a towel coiled around the bottom to keep it steady, and whisk in two-thirds of the hot milk. Whisk mixture back into saucepan.
  • Place saucepan back on low heat. Using a rubber spatula, stir constantly and everywhere until you feel the mixture starting to thicken. (Stirring in a figure eight helps assure that your spatula touches the entire bottom of the pan.) Place a thermometer in the pan and continue to stir constantly until temperature reaches 165 to 180 degrees. Lift spatula from saucepan with some sauce on it and run your finger down the middle. It should leave a canal.
  • Immediately strain mixture into the clean, dry mixing bowl set over ice. Tap strainer to get all of the custard sauce. Stir mixture for a few minutes, then once in a while, until it has cooled to 60 degrees (it should take 20 minutes or less). You can also cool it in the freezer, stirring every few minutes, if you don't have enough ice on hand. Once cool, transfer to a container, cover tightly and refrigerate until ready to use. It will keep in the refrigerator for 2 days.

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