A VERY PROPER ENGLISH CUSTARD
A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.
Provided by pammyowl
Categories Dessert
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring milk and cream to a simmer slowly on low heat.
- Whisk the sugar and cornstarch together, add the egg yolks, combine well.
- Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
- Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
CREME ANGLAISE SAUCE
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
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
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
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.)
ENGLISH CUSTARD (SAUCE ANGLAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until the mixture is thick and lemon-colored.
- Meanwhile, bring the milk almost, but not quite, to the boil.
- Gradually add the milk to the yolk mixture, beating constantly. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. Cook, stirring, and add the salt. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Do not let the sauce boil or it will curdle.
- Immediately remove the sauce from the stove, but continue stirring. Set the saucepan in a basin of cold water to reduce the temperature. Let the sauce cool to room temperature. Add the liqueur. Chill for one hour or longer.
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
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.
ANGLAISE SAUCE
Steps:
- In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.
CREME ANGLAISE ( VANILLA CUSTARD SAUCE)
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
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.
VANILLA CUSTARD SAUCE (CREME ANGLAISE)
Provided by Molly O'Neill
Categories sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine the milk and vanilla bean and bring just to a boil. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.
- Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook or the custard will curdle.)
- Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 132 milligrams, Sugar 19 grams
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