CrÈme Anglaise Food

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.)

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)

Steps:

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

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.

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.

SIMPLE CREME ANGLAISE

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.

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.

CRèME ANGLAISE SAUCE

Steps:

• Combine cream, sugar and vanilla.
• Bring just below boil but do not allow to boil as it will curdle.
• In small bowl whisk egg yolks with 1/4 of the hot crème anglais, beating rapidly to temper.
• Add tempered egg mixture to heavy cream mixture over heat, stirring constantly until thickened.
• Strain (optional), cover and refrigerate.
• May be drizzled over your favorite dessert.