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 ICE CREAM
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
FROZEN CRèME ANGLAISE (VANILLA ICE CREAM)
Provided by Craig Seligman
Categories ice creams and sorbets, dessert
Time 45m
Yield About 3 1/2 cups ice cream
Number Of Ingredients 5
Steps:
- In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
- Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
- Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
- Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 16 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 32 milligrams, Sugar 15 grams
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
CREME ANGLAISE ICE CREAM - INA GARTEN
A recipe from the Barefoot Contessa herself, Ina Garten. Sounded too good for me to lose.... Cook time is freeze time.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 2h15m
Yield 4 scoops
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
- Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
Nutrition Facts : Calories 222.9, Fat 8, SaturatedFat 3.9, Cholesterol 203.8, Sodium 59.9, Carbohydrate 31.4, Sugar 25.3, Protein 5.9
CREME ANGLAISE II
This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.
Provided by MESHEL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g
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