Vanilla Bean Creme Anglaise Recipes

Steps:

• Make an ice-water bath: Fill a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until lightened in color, about 2 minutes. Place milk, heavy cream, and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
• Fill a large bowl or the sink with ice and water. Cook creme anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard vanilla bean, and strain the creme anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, up to 4 days.

Steps:

• Prepare an ice-water bath. Beat yolks, sugar, and salt with a mixer on high speed until pale yellow and thick, about 5 minutes.
• Meanwhile, scrape vanilla seeds into a medium saucepan, and add pod, milk, and cream. Bring to a boil, then remove from heat.
• Reduce mixer speed to low; gradually mix half the hot milk mixture into yolk mixture until just combined. Pour yolk-milk mixture into saucepan with remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, 5 to 7 minutes. Strain mixture through a fine sieve into a bowl. Place bowl in ice-water bath, and let stand, stirring occasionally, until chilled.

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.

Steps:

• Preheat the oven to 325 degrees F.
• For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
• For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
• For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
• Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
• To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
• Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
• For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
• Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

Steps:

• Scrape the vanilla bean seeds into the milk in a heavy saucepan.
• Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
• Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
• Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
• Pour the mixture back into the saucepan.
• Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
• Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
• Stir the creme anglaise with a clean spatula to cool it down.
• Cover and refrigerate until ready to serve.
• Crème anglaise will keep in the refrigerator for up to three days.

Steps:

• In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
• Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
• Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
• Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer's instructions.

Steps:

• Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat. Remove from heat. Gradually whisk hot half and half mixture into egg yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Discard vanilla bean. Cover and refrigerate until cold. (Can be prepared 1 day ahead; keep refrigerated.)

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:

• 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:

• Place the milk, cream, vanilla bean, and vanilla seeds in a saucepan over medium heat. Bring to a simmer. Remove from the heat and let steep for about 15 to 20 minutes.
• Add the agave nectar to the milk mixture and bring back to a simmer. Decrease the heat and add the arrowroot powder slurry into the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after it starts to thicken (this happens quickly). Remove the vanilla bean and cool the sauce to room temperature. Store in the refrigerator for up to 1 week. Serve chilled.

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.