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
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.
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
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
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.
CRéME ANGLAISE
Provided by Dorie Greenspan
Categories sauces and gravies, dessert
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
- Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
- Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
- Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams
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
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.)
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.
CRèME ANGLAISE
Steps:
- Whisk together the milk and vanilla seeds and pod in a medium saucepan. Heat over medium-high heat until bubbles just begin to form around the edges.
- Meanwhile, rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
- Continue whisking rapidly and add a few spoonfuls of the just-boiling milk mixture to temper the yolks. Remove the milk mixture from the heat and whisk in the yolk mixture in a steady stream. Set the saucepan over medium-low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes. When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
- Strain through a fine-mesh sieve into a small bowl. Set the bowl on top of a larger bowl of ice and water to stop the mixture from cooking. Let cool to room temperature, stirring occasionally. The sauce can be covered and refrigerated for up t o 2 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
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.
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