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
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
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.
FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE
My Foolproof Creme Anglaise is a sweet custard-like sauce, the name of which is French for "English cream," and my method truly is foolproof.
Provided by Gemma Stafford
Categories Ingredient
Time 25m
Number Of Ingredients 5
Steps:
- In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
- Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
- While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
- Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
- Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
- Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
- Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
- Place the custard in an ice bath to cool it down quickly and prevent overcooking.
- Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.
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
CRéME ANGLAISE
There is a French expression that I love - péché mignon, or a harmless "little sin," and this sweet, fragrant, egg yolk-rich, vanilla seed-flecked custard sauce is mine. I serve it with everything from crumbles to chocolate cake to trifle, the ultimate crème anglaise dessert. Make sure to have a digital thermometer handy when you make it, so you can heat the mixture to just the right temperature without worrying about the eggs curdling. You will also know when they custard sauce has cooled sufficiently.
Provided by Martha Rose Shulman
Categories dessert
Time 1h
Yield Makes about 2 2/3 cups
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 48 milligrams, Sugar 27 grams
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.)
SIMPLE CREME ANGLAISE
This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.
Provided by Abby Girl
Categories Dessert
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 108.2, Fat 2.1, SaturatedFat 1, Cholesterol 50.2, Sodium 39.5, Carbohydrate 19.1, Sugar 19.1, Protein 3.1
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
This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.
Provided by mariamtherese
Time 20m
Yield Serves 12
Number Of Ingredients 0
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 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
CREME ANGLAISE
Creme Anglaise is a classic dessert sauce, and will "class up" just about any dessert. It is not hard to make if you pay attention to it, and the rewards are worth it. You can serve this with the chocolate chiffon cake I posted, or with the Apple Charlottes or with just about anything.
Provided by P48422
Categories Sauces
Time 36m
Yield 1 1/2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 403.7, Fat 24.7, SaturatedFat 11.4, Cholesterol 736.3, Sodium 265.5, Carbohydrate 27.8, Sugar 13.6, Protein 17.7
GINGER CRèME ANGLAISE
Steps:
- Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)
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