BERRIES AND CREME ANGLAISE
Light, delicious, and creamy- this is recipe for Creme Anglaise with berries is a sweet favorite that isn't too heavy and perfect for brunch or dessert!
Provided by Courtney O'Dell
Categories Breakfast
Time 20m
Number Of Ingredients 5
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.
- Plate berries and drizzle creme anglaise on top.
- Serve warm or cool (I love it cooled).
Nutrition Facts : Calories 222 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, Sodium 21 grams sodium, Sugar 11 grams sugar
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.)
FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you're on your 10th quart, it's time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Provided by Mark Bittman
Categories quick, dessert
Time 3m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 29 milligrams, Sugar 22 grams, TransFat 0 grams
FRESH STRAWBERRIES WITH ALMOND CREME ANGLAISE
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)
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
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
BERRIES WITH CREME ANGLAISE AND WHIPPED CREAM
Provided by Robert Farrar Capon
Categories dessert
Time 25m
Yield Makes six portions
Number Of Ingredients 8
Steps:
- Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth. Cool, stirring occasionally to prevent a skin from forming on top. Refrigerate.
- Whip the cream, adding the sugar and vanilla near the end of the process.
- Combine the custard mixture and the whipped cream, folding them together until blended.
- Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool. Alternatively, serve berries and cream separately for hand-dipping at the table.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 7 grams, Carbohydrate 158 grams, Fat 18 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 87 milligrams, Sugar 157 grams
STRAWBERRIES IN ROSE CRèME ANGLAISE
Fresh fruit is an excellent option for dessert. Here, ripe, sweet organic strawberries are served in a pool of crème anglaise, an easy-to-make pouring custard, with a splash of rose water. Since strawberries are botanically related to roses, it's a nice pairing, and a few rose petals add drama. Make the crème anglaise a day or two in advance.
Provided by David Tanis
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
- In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
- To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
- Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.
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