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
THREE BERRY CREPES WITH CREME ANGLAISE AND STRAWBERRY SAUCE
This recipe has proved very popular not only because is it delicious but because it is also very light. It also looks most appealing!
Provided by Karin...
Categories Breakfast
Time 1h10m
Yield 8 Berry Crepes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Place all crepe ingredients together and mix well.
- Allow to stand for 30 minutes.
- Make crepes in a heavy crepe pan.
- Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
- When crepes begin to bubble turn and cook other side.
- Makes 10-12 crepes.
- While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
- Filling-------------.
- Blend together all ingredients and put through a fine sieve to remove pips.
- Creme Anglaise-----------.
- Bring the milk to the boil with vanilla extract.
- Beat egg yolks and sugar until pale yellow.
- Pour milk over the eggs and blend.
- Return to a low heat and stirring constantly, thicken the sauce.
- Do not BOIL.
- The mixture is'thickened' when it coats the back of a spoon.
- Cover sauce and chill in the fridge.
- TO ASSEMBLE DESSERT-------------.
- Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
- Fold in the sides of each crepe to form a square'parcel'.
- Allow 2'parcels' per person.
- Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
- Arrange the crepes gently on the sauce.
- Garnish each plate with a strawberry sliced in half.
- Voila!
SUMMER BERRIES WITH LEMON CREME FRAICHE
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
Provided by gailanng
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
- Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
- Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
BERRIES WITH CREME ANGLAISE AND WHIPPED CREAM
Provided by Robert Farrar Capon
Categories dessert
Time 25m
Yield Makes six portions
Number Of Ingredients 8
Steps:
- Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth. Cool, stirring occasionally to prevent a skin from forming on top. Refrigerate.
- Whip the cream, adding the sugar and vanilla near the end of the process.
- Combine the custard mixture and the whipped cream, folding them together until blended.
- Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool. Alternatively, serve berries and cream separately for hand-dipping at the table.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 7 grams, Carbohydrate 158 grams, Fat 18 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 87 milligrams, Sugar 157 grams
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