VANILLA BEAN CREME ANGLAISE SAUCE
Use this recipe when making our Zuccotto and our Individual Pear Charlottes desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Make an ice-water bath: Fill a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until lightened in color, about 2 minutes. Place milk, heavy cream, and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
- Fill a large bowl or the sink with ice and water. Cook creme anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard vanilla bean, and strain the creme anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, up to 4 days.
VANILLA-BEAN CREME ANGLAISE
Vanilla-bean creme anglaise would be delicious drizzled over our Roasted Pears and Quinces with Tangerine Zest or Steamed Chocolate-Gingerbread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Beat yolks, sugar, and salt with a mixer on high speed until pale yellow and thick, about 5 minutes.
- Meanwhile, scrape vanilla seeds into a medium saucepan, and add pod, milk, and cream. Bring to a boil, then remove from heat.
- Reduce mixer speed to low; gradually mix half the hot milk mixture into yolk mixture until just combined. Pour yolk-milk mixture into saucepan with remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, 5 to 7 minutes. Strain mixture through a fine sieve into a bowl. Place bowl in ice-water bath, and let stand, stirring occasionally, until chilled.
VANILLA-BEAN CREME ANGLAISE FOR PEAR TART
Use this to make our Pear Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare an ice bath, and set aside. In the bowl of an electric mixer, whisk egg yolks, sugar, and salt on high speed until pale yellow and very thick. Set aside.
- Scrape the vanilla seeds into a small saucepan, and add bean, milk, and cream. Bring just to a boil. Remove from heat.
- On low speed, gradually pour half the hot milk mixture into yolk mixture, then pour yolk mixture into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a bowl. Place bowl in prepared ice bath, stirring occasionally, until chilled. Use immediately, or refrigerate, covered, up to 3 days. Gently whisk before using.
BITTERSWEET CHOCOLATE TART WITH CREME ANGLAISE AND VANILLA ICE CREAM
Steps:
- Prepare a large bowl of ice water.
- In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
- When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes.
- Vanilla Ice Cream: Freeze according to machine?s instructions.
- Bittersweet Chocolate Tart: Preheat oven to 375 degrees F.
- On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature.
- For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder.
- On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.
VANILLA PASTRY CREAM / CREME ANGLAISE (DORIE GREENSPAN)
This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 .
Provided by blucoat
Categories Dessert
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
- If the milk has cooled, it will need to be reheated now.
- Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
- Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil-still whisking energetically-for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap-press the wrap against the cream-and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).
Nutrition Facts : Calories 763.5, Fat 41.6, SaturatedFat 22.2, Cholesterol 707.2, Sodium 126.7, Carbohydrate 82.3, Fiber 0.2, Sugar 63.1, Protein 16.2
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
PEAR TART WITH VANILLA CREME ANGLAISE
This elegant pear tart makes the most of winter's fruit offerings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4-by-13-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
- Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.
DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE
Steps:
- On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Preheat oven to 375° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
- Make dried-fruit mixture:
- In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
- In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
- Make crème anglaise:
- Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
- Serve tart with crème anglaise.
VANILLA BEAN PASTRY CREAM
The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
- Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
- Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g
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- In a medium saucepan, combine the half-and-half, sugar and vanilla bean and seeds and bring to a simmer, whisking until the sugar is dissolved.
- Set a medium bowl inside a bowl of ice water. In another medium bowl, whisk the egg yolks. Gradually whisk in the hot liquid, discarding the vanilla bean. Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes. Scrape the crème anglaise into the ice bath. Stir until cooled.
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