How To Make Creme Anglaise Recipes

CREME ANGLAISE

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.

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)

Steps:

• Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

CREME ANGLAISE I

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

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 SAUCE

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.

CRéME ANGLAISE

Steps:

• Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
• Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
• Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
• Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

CRéME ANGLAISE

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.

CREME ANGLAISE II

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 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.

CREME ANGLAISE

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

Steps:

• In a nonaluminum mixing bowl incorporate egg yolks, sugar and vanilla seeds.
• Bring milk and cream just to a boil in heavy-bottom sauce pot. Remove one-quarter of mixture and mix well with egg mixture. Return to pot, beating slowly and cook over low heat for two minutes.
• Cool immediately in ice bath and chill.

SIMPLE CREME ANGLAISE RECIPE

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.

CREME ANGLAISE

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 ( VANILLA CUSTARD SAUCE)

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.

CREME ANGLAISE

Steps:

• Whisk together the yolks, sugar and salt until creamy.
• Set aside.
• Put the milk in a heavy bottomed pot.
• Cut the vanilla bean in half and add to the milk.
• Scald the milk.
• Take a wet towel and make it into a ring on your worksurface.
• Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
• Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
• Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
• Add a little at a time, continuing to whisk the yolks.
• As more and more of the milk is added, you can add more at a time.
• This is"tempering" the yolks, or bringing them to the same temperature as the cream.
• Do this to prevent the yolks from scrambling.
• If your yolks scramble- start over.
• So, slow and steady with the milk.
• Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
• DO NOT let it boil!
• Take the custard off the heat immediately and cool in an ice bath.
• Strain through a fine mesh strainer and refrigerate until ready to use.
• It will keep for about a week in the refrigerator.
• Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
• Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
• Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.

SIMPLE CREME ANGLAISE

Steps:

• In a bowl, whisk together sugar, egg and vanilla.
• In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
• Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
• Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.