Crème Anglaise Recipe And Fresh Berries Food

BERRIES AND CREME ANGLAISE

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.
• Plate berries and drizzle creme anglaise on top.
• Serve warm or cool (I love it cooled).

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)

Steps:

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

CRèME ANGLAISE RECIPE AND FRESH BERRIES

Steps:

• Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
• Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
• Whisk the sugar with the egg yolks until combined
• While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
• Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here! Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8-12 minutes, see notes. Remove from the heat and transfer through a fine-mesh sieve or chinois, if desired. Refrigerate for 90 minutes or until cool.
• Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.

CREPES STUFFED WITH FRESH FRUIT, MAPLE SYRUP, AND CREME ANGLAISE

Steps:

• Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.
• Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.
• Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.

FLAMING WILD BERRY MINI BUNDTS WITH SPICED PEACH CREME ANGLAISE

Steps:

• Preheat oven to 360 degrees F. Put raisins for creme anglaise recipe in brandy to soak. Spray nonstick 8-mini Bundt cake pan (Wilton mini Bundt 14 3/4 by 9 7/8-inches) with nonstick baking spray.
• In a medium bowl add oatmeal, and butter. Pour boiling water over, stir and allow to stand for 1 minute.
• In a stand mixer bowl beat eggs, sugar and brown sugar on high speed until creamy and light about 2 minutes. Add oatmeal mixture, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and vanilla and mix on medium-high until creamy about 1 to 1 1/2 minutes. Lower speed to medium and mix in sour cream until blended. Turn off mixer and stir in berries by hand.
• Next using a ladle and a soup spoon to get all the batter, scoop batter into pans about 1/2 to almost 3/4 the way full making sure to have berries in each (this cake rises well so careful not to over fill). Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Make creme anglaise while cakes are baking. When done baking turn cakes out onto a large cooling rack that has been sprayed with nonstick spray. If you do not have a rack just turn out on the counter and use a spatula to pick up the cake when ready to plate.
• Spray a heavy bottom saucepan with nonstick spray and place over medium heat. Add half-and-half; watch closely and whisk. In a mixing bowl whisk together egg yolks, sugar and vanilla until it has a creamy texture, about 1 minute. Turn the heat up to medium-high and whisk the half-and-half constantly until it just starts to show steam coming off the top. Remove from heat and slowly temper the hot half-and-half to the egg mixture. Whisk well, return the mixture to the saucepan and place pan back on medium-high heat. While whisking constantly add cloves and cinnamon. Continue whisking until the anglaise just begins to boil then whisk even faster for about 30 to 40 seconds. You will know it is done if you place a wooden spoon in and the mixture sticks to it. Total cooking time is only about 5 to 6 minutes. Remove from the heat and add brandy and drained soaked raisins and whisk well. Watch the pot keeping in mind the pot is still hot from the heat. Give it a little whisk so it does not burn if you have a few minutes before plating. (Cook's Note: for some reason if you overcook the anglaise and it begins to look like curdled milk, remove from heat immediately and pour into a heat temperature safe blender and slowly temper in, (add more) half-and-half and pulse or whip until it looks creamy. It will happen quickly, less than a minute.)
• In a 1 shot, shot glass place raisins and brandy and top float with Ever Clear alcohol for fire. You want to have at least 1/2-inch clear space from the top of the mixture to the rim of the glass. Eating of the raisins is optional.
• Assembly:
• Using a standard dessert plate take a squeeze bottle of premade raspberry or blackberry sauce and draw 3 to 4 lines on the plate. Place the hot or warm mini Bundt cake in the middle of a dessert plate. Spoon creme anglasie sauce over cake allowing some to get into the middle and running over the sides. Now carefully place the finished fire glass in the hole in the middle of the cake. Place a sprig of fresh mint, a few fresh berries (and disk or spoon on the side for putting out the flame) to garnish and repeat process to finish all 8 of the mini cakes. Carry cakes to the table and light the fire glass in front of your guests. This is a very easy and quick recipe sure to impress your guests. Even the novice of cooks will have no problem. The wild berry cake is packed with succulent berries and the spiced anglaise just complements it so well. This is also very good cold.

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.

CREME ANGLAISE

Steps:

• Heat milk in pot over medium heat until hot- but not boiling.
• In a large bowl, beat yolks, sugar& cornstarch together until well combined.
• Slowly beat in milk.
• Transfer back to pot& cook over medium low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5- 7 minutes).
• Add vanilla.
• Pour mixture through a fine msh sieve into a clean bowl.
• Sprinkle sugar lightly over the top to prevent a skin from forming.
• Cool, then chill.

CLASSIC CRèME ANGLAISE

Steps:

• Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
• In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
• In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.

FRENCH CUSTARD SAUCE (CREME ANGLAISE) LOW-FAT

Steps:

• Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
• Scrape seeds of the vanilla bean into pan then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
• In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
• Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
• Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.

BERRIES WITH CREME ANGLAISE AND WHIPPED CREAM

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.

FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE

Steps:

• Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
• Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
• While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.