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
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.
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.
STOUT CRèME ANGLAISE
Categories Sauce Beer Dessert Freeze/Chill Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Bring beer just to a boil in a small heavy saucepan, then remove from heat.
- Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.
- Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.
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
Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Prepare an ice bath; set aside. In a small saucepan, heat the milk over medium-high heat just until bubbles form around the edges and the milk starts to steam, about 4 minutes. Turn off heat.
- In a medium bowl, whisk together sugar and egg yolks until pale and thick, about 2 minutes. Slowly add hot milk, whisking constantly. Strain mixture through a fine sieve back into pan.
- Place pan over medium-low heat; cook, stirring constantly, until custard is thick enough to coat the back of a spoon and leaves a bulging mark when you run your finger through it, 10 to 12 minutes. Stir in vanilla, and transfer to a clean bowl. Place in ice bath to chill, stirring occasionally. Serve, or store in an airtight container in the refrigerator up to 3 days.
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 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.
CHOCOLATE STOUT CAKE
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Categories Beer Chocolate Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
- Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
- Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
- Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
- Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
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