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:
- 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.
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
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.
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.
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
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.
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
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
More about "simple creme anglaise recipes"
CRèME ANGLAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (52)Total Time 20 minsCategory Dessert, Sauce, IngredientCalories 113 per serving
VANILLA CREME ANGLAISE RECIPE | EATINGWELL
From eatingwell.com
SIMPLE CREME ANGLAISE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
RECIPE FOR CREME ANGLAISE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
THE CLASSIC CRèME ANGLAISE | CANADIAN LIVING
From canadianliving.com
CREME ANGLAISE
From whatagirleats.com
CREME ANGLAISE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREME ANGLAISE — THE REDHEAD BAKER
From theredheadbaker.com
CUSTARD (CREME ANGLAISE) | RECIPETIN EATS
From recipetineats.com
CRèME ANGLAISE (VANILLA CUSTARD SAUCE) RECIPE - FOOD NEWS
From foodnewsnews.com
7 BEST CREME ANGLAISE RECIPE IDEAS - FOOD NEWS
From foodnewsnews.com
LEMON CREME ANGLAISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREME ANGLAISE - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
CREME ANGLAISE RECIPE - RECIPES & FOOD: EASY & HEALTHY RECIPES ...
From recipes.timesofindia.com
10 BEST DESSERT WITH CREME ANGLAISE RECIPES | YUMMLY
From yummly.com
FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)
From biggerbolderbaking.com
SIMPLE CREME ANGLAISE - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
TOP 50 RUM CREME ANGLAISE RECIPE RECIPES
From toprecipesfree.com
CRèME ANGLAISE - ANNABEL LANGBEIN – RECIPES
From langbein.com
CREME ANGLAISE – REAL SIMPLE FOOD
From realsimplefoodblog.com
10 BEST DESSERT WITH CREME ANGLAISE RECIPES | YUMMLY
From yummly.com
SUPER SIMPLE CREME ANGLAISE - RECIPE WINNERS
From recipewinners.com
RECIPE FOR CREME ANGLAISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRèME ANGLAISE | RICARDO
From ricardocuisine.com
CRèME ANGLAISE RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CRèME ANGLAISE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CREME ANGLAISE - IMMACULATE BITES
From africanbites.com
EASY CRèME ANGLAISE RECIPE: THE PERFECT RECIPE - WINE DHARMA
From winedharma.com
CREME ANGLAISE WITH FLOATING ISLANDS - FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC CRèME ANGLAISE | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE CRèME ANGLAISE - THE BAKE SCHOOL
From bakeschool.com
CREME ANGLAISE RECIPE - LOS ANGELES TIMES
From latimes.com
VANILLA CRèME ANGLAISE {CREAMY DIPPING SAUCE} | LIL' LUNA
From lilluna.com
CRèME ANGLAISE RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CREME ANGLAISE (VANILLA CUSTARD) - CAROLINE'S COOKING
From carolinescooking.com
EASY HOMEMADE CRèME ANGLAISE RECIPE - EVERYDAY DISHES
From everydaydishes.com
#15-minutes-or-less #time-to-make #course #preparation #healthy #5-ingredients-or-less #desserts #easy #low-fat #dietary #low-sodium #low-in-something
You'll also love