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 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
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:
- Beat cream in sauce pot but do no boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Strain and add vanilla. Chill.
MADELEINE'S BASIC CREME ANGLAISE
To make a coffee-flavored Creme Anglaise, add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before you begin making the custard in step 1. Note: This recipe has been adapted from "The New Making of a Cook," by Madeleine Kamman. Copyright 1997 by Madeleine Kamman. Reprinted by permission of William Morrow & Co.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan set over medium heat, scald milk.
- In another medium saucepan, mix together egg yolks, sugar, and a pinch of salt with a wooden spoon until well blended, being careful not to make the mixture foamy. (The egg yolks and sugar will now be mixed enough and will not curdle on contact with the scalded milk.)
- Stir the scalded milk into the egg-yolk mixture very slowly. A thin, white layer of foam will float to the surface of the uncooked custard.
- Place the saucepan over high heat. Using the wooden spoon, stir the custard in a "V-O" pattern: Start at 11 o'clock on the "face" of the saucepan, stir down to 6 o'clock, and return to 1 o'clock; then stir around the edges of the saucepan, beginning and ending at 12 o'clock. Continue stirring this way until the foam starts to lighten in color. The custard will become smoother and smoother; continue cooking until there is no more foam on the surface of the custard and only a few larger bubbles remain at the edges, about 4 minutes. At this point, an instant-read thermometer should read between 165 and 170 degrees. Remove the saucepan from the heat.
- Using a hand whisk, beat the custard as strongly as possible in order to cool it (this process will prevent the eggs from being poached). Continue beating until the thermometer registers 155 degrees and the custard evenly coats a spoon and leaves a clean mark when you run your finger through it.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes; toss salt generously among the cubes, and add a bit of water.
- Add vanilla extract to the custard. Set a sieve over a large clean bowl, and pass the custard through the sieve.
- Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
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
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.
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
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 16 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 32 milligrams, Sugar 11 grams
CREME ANGLAISE
Make and share this Creme Anglaise recipe from Food.com.
Provided by SusieQusie
Categories Sauces
Time 25m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Scrape the vanilla bean seeds into the milk in a heavy saucepan.
- Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
- Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
- Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
- Pour the mixture back into the saucepan.
- Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
- Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
- Stir the creme anglaise with a clean spatula to cool it down.
- Cover and refrigerate until ready to serve.
- Crème anglaise will keep in the refrigerator for up to three days.
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.
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