Cinnamon Creme Anglaise Recipes

Steps:

• Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
• Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
• Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.

Steps:

• Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.
• Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold. DO AHEAD: Can be made 3 days ahead; chill.

Steps:

• Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.

Steps:

• In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

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.

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.

Steps:

• Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
• Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
• Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
• Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
• Serve pudding at room temperature with Cinnamon Crème Anglaise.

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.

Steps:

• To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
• Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
• In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
• Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
• Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
• Stir in the vanilla.
• Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
• Refrigerate for at least 2 hours or for up to 2 days.
• Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
• With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
• Trim the bottoms so they stand upright.
• Leaving the stems intact, peel the pears.
• In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
• Bring to boil over high heat, then reduce heat to simmer.
• Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
• In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
• Fill a large bowl with cool water.
• Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
• Discard peels and membrane; drain and reserve the seeds.
• Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
• Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
• Remove and discard the cinnamon stick.
• Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
• Mix orange liqueur and cornstarch together in a small bowl.
• Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
• Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
• Sprinkle with pomegranate seeds and garnish with a mint sprig.
• Serve the remaining glaze alongside.

Steps:

• In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.
• Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.