Cinnamon Creme Anglaise Food

CINNAMON CREME ANGLAISE

Steps:

• Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
• Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
• Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.

CREME ANGLAISE I

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.

REALLY EASY SPICED APPLE PIE WITH CRèME ANGLAISE SAUCE

Steps:

• Cut the chilled butter into chunks, each about the size of a sugar cube.
• Sift the flour into a bowl then add the sugar , cinnamon and the salt if you are using it. Add the butter chunks evenly over the surface of the flour.
• Using your thumb and forefingers, rub the butter into the flour (this is easier with smaller chunks of butter). Continue until the butter is all incorporated. The mix should resemble biscuit/bread crumbs when it is ready.
• Add the water a little at a time, mixing thoroughly with a good sized spoon. When the mix reaches a smooth (and slightly sticky) consistency (which should look like cookie-dough), shape it into a ball and wrap it in cling film. Refrigerate the dough for 1 hour.
• When the dough is nearly chilled, start making the filling. Peel, de-core and cut the apples into orange-segment-sized wedges. Place them in cold water if you are leaving them for any length of time to prevent them from browning.
• Mix the water, muscavado and light-brown sugars, cinnamon, lemon juice (and nutmeg & cloves if being used) in a jug/bowl.
• Melt the butter on a medium-high heat in a deep pan. Put the apples in and stir gently for 2-3 minutes.
• Add the liquid mix to the pan, keeping the heat at medium-high. Keep gently folding the mixture for 5 minutes until the apples begin to look mushy/fluffy (as boiled and shaken potatoes do). The apples will break up to some degree during this process - this is perfectly fine. The apples should all be darkened in colour if you've done this bit right. Leave the filling to cool in the air for about 10 minutes. During this time the fruit will begin to congeal a little more.
• Take the dough from the fridge. Divide it into two balls and roll each one out into a disc, each slightly larger than the top of an 8" diameter pie dish (by about 1" all round). Use a lightly floured surface to prevent sticking; rubbing flour onto the rolling pin will also help. By rolling one way then the other, you can easily achieve a neat circle. I prefer to use my hands to shape and flatten the dough however.
• Rub butter onto the pie dish (including the up-facing lip/edge of the dish). Place the first dough-disc squarely into the dish - make sure it sits flat against the walls of the dish and that it covers the lip of the dish, with a little extra (which you will trim in a minute).
• It is time to add the filling now - but make sure you drain it well! Either sieve off the liquid or use a slotted spoon to remove as much liquid as possible - if the filling is too wet the pasty will not cook properly. You can keep the liquid to drink, warmed, as a delicious punch, or even use as a sauce if you don't like creamy/custard like sauces on your pie. If you refrigerate it this sauce will thicken up a bit.
• Next whisk up the egg and 2 tablespoons of water. Paint the mixture onto the lip of the pastry (using a pastry brush or your fingertips). This will glue the two halves together.
• Now place your other pastry disc on top of the pie. Using a sharp knife, cut down through the top of the pastry to remove the excess. Use the edge of the pie dish to guide your knife - the pastry should be flush with the edge of the dish.
• Using one or two fingers, work around the edge of the pie, crimping the pastry together. As well as adding an attractive fluted edge to the crust, this will help to glue the edges together.
• Cut a series of 3 or 4 slashes into the top of the pastry, ensuring you go right through. This will allow trapped air to escape and prevent the pastry from cracking open in an uncontrolled manner during cooking. If you have a pie-spout you can use this instead.
• Glaze the top of the pie with more of the egg glaze mix (don't feel that you must use all of it - you'll make the pasty soggy if you do!).
• Use a sieve to dust the top with the icing sugar and cinnamon.
• Place in a preheated oven, middle shelf at around 180 Celcius. Cook for around 30-40 minutes (fan assisted ovens will be quicker).
• When the top is browned and the pastry is firm all over take the dish from the oven and cool on a wire rack for around 20-30 minutes. DO NOT remove the pie from the dish until it has cooled as it will most likely disintegrate!
• To make the Crème Anglaise sauce, place the milk in a pan. Add the sugar and vanilla (if using vanilla pods, you can use the seeds from a pod, and or the pod itself. I have successfully used a pod which has been in a box of sugar for 3 months to make vanilla sugar and it worked perfectly). Heat gently for 10 minutes, stirring occasionally to allow the vanilla to infuse into the milk properly.
• In a jug/bowl, place the cornflour and add a little milk (roughly 1 tablespoon milk to 2 tablespoons of cornflour). Stir thoroughly until it forms a thick paste, adding a little more milk if necessary.
• Pour the mix into the milk pan, stirring it in thoroughly. Bring the milk to a boil, stirring continuously all the while. Be very careful and make sure you are using a non-stick pan here as the sauce can easily burn on the bottom. As soon as the sauce thickens to the consistency of custard/thick pureed soup, remove it from the heat. Continue to stir for a while to make sure the latent heat does not burn the sauce at the bottom of the pan.
• Pour liberally (hot or cold) onto hot or cold apple pie and enjoy!

CREME ANGLAISE SAUCE WITH CINNAMON

Steps:

• Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.

POACHED PEARS WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
• Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
• In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
• Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
• Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
• Stir in the vanilla.
• Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
• Refrigerate for at least 2 hours or for up to 2 days.
• Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
• With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
• Trim the bottoms so they stand upright.
• Leaving the stems intact, peel the pears.
• In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
• Bring to boil over high heat, then reduce heat to simmer.
• Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
• In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
• Fill a large bowl with cool water.
• Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
• Discard peels and membrane; drain and reserve the seeds.
• Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
• Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
• Remove and discard the cinnamon stick.
• Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
• Mix orange liqueur and cornstarch together in a small bowl.
• Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
• Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
• Sprinkle with pomegranate seeds and garnish with a mint sprig.
• Serve the remaining glaze alongside.

CREME ANGLAISE

Steps:

• Whisk together yolks and sugar in a medium bowl until pale, about 4 minutes.
• Pour milk and cream into a medium saucepan. Scrape in vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk 1/3 cup into egg-yolk mixture. Return to pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.
• Pour mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard solids. Chill until cold, stirring occasionally.

CINNAMON ANGLAISE

Steps:

• In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.
• Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.

CREME ANGLAISE

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.