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 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.
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.)
CREME ANGLAISE ( VANILLA CUSTARD SAUCE)
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.
Provided by Bev I Am
Categories Dessert
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Pour the milk and cream into to medium-sized saucepan.
- If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
- Heat the milk until bubbles appear around the edge.
- Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
- Remove and discard the bean.
- Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
- Starting with a few tablespoons, very gradually stir in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
- Be very careful not to let the custard come to a boil or it will curdle.
- Allow the custard to cool completely and refrigerate.
- Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
- Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
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 ICE CREAM
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
CREME ANGLAISE SAUCE WITH CINNAMON
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.
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
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
CRèME ANGLAISE SAUCE
Crème Anglais, a classic rich custard dessert sauce, will accent any dessert (from berries to cakes to souffles) with gourmet flair
Provided by JelsMom
Categories Sauces
Time 30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine cream, sugar and vanilla.
- Bring just below boil but do not allow to boil as it will curdle.
- In small bowl whisk egg yolks with 1/4 of the hot crème anglais, beating rapidly to temper.
- Add tempered egg mixture to heavy cream mixture over heat, stirring constantly until thickened.
- Strain (optional), cover and refrigerate.
- May be drizzled over your favorite dessert.
Nutrition Facts : Calories 179.2, Fat 16.7, SaturatedFat 9.9, Cholesterol 148.7, Sodium 18.8, Carbohydrate 5.7, Sugar 4.3, Protein 2
GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE
Provided by Tom Ponticelli
Categories Liqueur Dairy Egg Dessert Bake Orange Vanilla Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
- In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
- In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
- Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
- Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
- Serve souffl s immediately.
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
SAUCE ANGLAISE
This is a vanilla sauce that you can use with souffles, ice cream, or almost any other desserts that would normally go well with vanilla. This is not for beginners, it is very difficult to gauge the correct temperature and not overcook the eggs without a candy thermometer.
Provided by CURLAY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Fill a large bowl or dishpan with ice, and place a pot or bowl large enough to hold all of your ingredients into the ice. This is where you will pour the sauce when finished.
- Place the milk and vanilla beans into a large saucepan or pot over medium heat, and bring to a boil. While waiting for the milk to boil, whisk together the egg yolks and sugar in a medium bowl until thick and creamy.
- When the milk comes to a boil, gradually whisk it into the egg whites, stirring constantly so that the hot milk does not scramble the yolks. Then pour the mixture back into the pot and place over low heat. Remove the vanilla beans. The seeds may be scraped out, and returned to the sauce if desired.
- Stir constantly over low heat until the cream coats the back of a metal spoon. Do not allow it to boil. This part is very tricky, it is a fine line between done and overcooked. If you can, use a thermometer to cook the mixture to 182 degrees F (83 degrees C). If you start to see any signs of egg lumps, immediately remove from the heat.
- Pour the sauce into the awaiting container in the ice bath. This will stop the cooking process. If your sauce had small chunks of egg, you may strain it through a sieve on its way into the container.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 20.7 g, Cholesterol 158.5 mg, Fat 4.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 31 mg, Sugar 20.3 g
CRèME ANGLAISE-CLASSIC CUSTARD SAUCE
Yield for about 2 cups
Number Of Ingredients 6
Steps:
- Whisk the egg yolks in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon" (see page 100). By dribbles at first, stir in the hot milk.
- Set over moderate heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens-do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.
- When Is It Done? It coats the spoon in a light, creamy layer.
- Beat in the optional butter, the vanilla, and the optional spirits. Serve warm, at room temperature, or chilled.
- Storage. Remember that this is an egg-yolk sauce, and should not sit around at room temperature for more than 1/2 hour. To store for 2 to 3 days, refrigerate, and cover when cold.
CREME ANGLAISE
This velvety pouring custard is fantastic drizzled on puddings, apple crisp, bread pudding and fruit, or pooled under or poured over cake and fruit pies. See below for other interesting additions. I originally saw this recipe in Canadian Living Magazine and wanted to make sure I didn't lose it.
Provided by trick
Categories Dessert
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
- Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
- Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
- (Make ahead: Refrigerate for up to 3 days.).
- Variations:.
- Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
- Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
- Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.
Nutrition Facts : Calories 369.6, Fat 30.3, SaturatedFat 17.3, Cholesterol 373.3, Sodium 63.6, Carbohydrate 17.9, Sugar 12.8, Protein 6.9
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.
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