Creme Anglaise Ii Food

CREME ANGLAISE II

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.

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)

Steps:

• Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

CRèME ANGLAISE

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.)

SIMPLE CREME ANGLAISE RECIPE

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

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.

ANGLAISE SAUCE

Steps:

• In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

CRèME ANGLAISE

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.)

STRAWBERRIES IN ROSE CRèME ANGLAISE

Steps:

• Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
• In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
• To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
• Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.

CRéME ANGLAISE

Steps:

• Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
• Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
• Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
• Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

CREME ANGLAISE

Steps:

• Prepare an ice bath; set aside. In a small saucepan, heat the milk over medium-high heat just until bubbles form around the edges and the milk starts to steam, about 4 minutes. Turn off heat.
• In a medium bowl, whisk together sugar and egg yolks until pale and thick, about 2 minutes. Slowly add hot milk, whisking constantly. Strain mixture through a fine sieve back into pan.
• Place pan over medium-low heat; cook, stirring constantly, until custard is thick enough to coat the back of a spoon and leaves a bulging mark when you run your finger through it, 10 to 12 minutes. Stir in vanilla, and transfer to a clean bowl. Place in ice bath to chill, stirring occasionally. Serve, or store in an airtight container in the refrigerator 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.

CREME ANGLAISE

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.

CREME ANGLAISE

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

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.