Crème Anglaise Classic Custard Sauce Recipes

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CREME ANGLAISE (VANILLA CUSTARD SAUCE)

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5



Creme Anglaise (Vanilla Custard Sauce) image

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.

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

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



Creme Anglaise ( Vanilla Custard Sauce) image

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.

1 1/2 cups milk
1/2 cup heavy cream (or whipping cream)
1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup sugar

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



Crème Anglaise image

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.)

1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

CRèME ANGLAISE-CLASSIC CUSTARD SAUCE

Yield for about 2 cups

Number Of Ingredients 6



Crème Anglaise-Classic Custard Sauce image

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.

6 egg yolks
1/2 cup sugar
1 1/2 cups hot milk
3 Tbs butter, optional
1 Tbs pure vanilla extract
2 Tbs dark rum, cognac, or other liqueur, optional

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