CUSTARD (AKA CREME ANGLAISE)
A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake.
Provided by Nagi
Categories Sweet
Time 20m
Number Of Ingredients 5
Steps:
- Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
- Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
- Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
- Remove vanilla pod from milk and discard.
- While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
- Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
- Remove from heat.
- Optional: strain to make extra silky smooth.
- Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.
Nutrition Facts : ServingSize 82 g, Calories 242 kcal
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
FRENCH CUSTARD SAUCE (CREME ANGLAISE) LOW-FAT
This low fat version of the classic French sauce can be used as the base for plain cakes or tarts, or as a sauce for fresh or poached fruits.
Provided by Nolita_Food
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
- Scrape seeds of the vanilla bean into pan then add the bean.
- Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
- In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
- Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
- Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.
Nutrition Facts : Calories 309.6, Fat 6.9, SaturatedFat 2.9, Cholesterol 196.7, Sodium 165.4, Carbohydrate 48, Fiber 0.2, Sugar 42.5, Protein 14.2
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.
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.
LOW-FAT VANILLA CUSTARD SAUCE
Categories Condiment/Spread Sauce Dairy Egg Vanilla Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
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
This pouring custard is slightly thicker than the English version but still runny. Excellent over tarts or fruit!!
Provided by CountryLady
Categories Sauces
Time 11m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Heat milk in pot over medium heat until hot- but not boiling.
- In a large bowl, beat yolks, sugar& cornstarch together until well combined.
- Slowly beat in milk.
- Transfer back to pot& cook over medium low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5- 7 minutes).
- Add vanilla.
- Pour mixture through a fine msh sieve into a clean bowl.
- Sprinkle sugar lightly over the top to prevent a skin from forming.
- Cool, then chill.
Nutrition Facts : Calories 422, Fat 21.1, SaturatedFat 9.9, Cholesterol 600.6, Sodium 142.1, Carbohydrate 41.9, Sugar 25.5, Protein 15.3
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