CREME ANGLAISE
Steps:
- Beat cream in sauce pot but do no boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Strain and add vanilla. Chill.
DRAMBUIE-FLAVORED CRèME ANGLAISE
Provided by Mary Bergin
Categories Sauce Dessert Vegetarian Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups.
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
- 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture 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 coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
- 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
CREME ANGLAISE
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
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 II
This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.
Provided by MESHEL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g
CHOCOLATE WAFFLES WITH CREME ANGLAISE
Provided by Erin Jeanne McDowell
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the creme anglaise: Bring the milk, cream, vanilla and salt to a simmer in a medium saucepan over medium heat. Whisk the egg yolks and sugar in a medium heatproof bowl until well combined.
- When the milk mixture comes to a simmer, pour about a quarter of it into the yolk mixture while whisking constantly to combine. Place the saucepan with the remaining milk mixture over low heat. While whisking constantly, add the yolk mixture to the saucepan. Whisk until the mixture begins to thicken, 1 to 2 minutes.
- Switch to a silicone spatula and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to heavily coat the spatula, 3 to 5 minutes. Remove from the heat, cover the saucepan and set aside.
- For the waffles: Whisk together the flour, cocoa powder, sugar, baking powder and salt in a large bowl to combine. Whisk the buttermilk, oil and melted butter in a medium bowl until well combined.
- Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl with a handheld mixer) to medium peaks.
- Add the buttermilk mixture to the flour mixture and whisk well to combine. Add about a quarter of the whipped egg whites and whisk more vigorously to combine. Add the remaining egg whites in 2 to 3 additions, folding gently after each addition until just incorporated. Gently fold in the mini chocolate chips.
- Preheat a Belgian-style waffle iron to medium and grease as needed with nonstick spray. Scoop the waffle batter into the heated waffle iron, close and cook according to the manufacturer's instructions until the waffle is crisp, 4 to 5 minutes. Transfer to a wire rack. Repeat with the remaining batter.
- Reheat the creme anglaise over low heat. Stir gently until fluid and warm, then gently strain into a serving bowl.
- To serve, cut the waffles into quarters and serve alongside the creme anglaise for dipping. Or plate the waffles and allow guests to drizzle the sauce over their own waffles. Serve immediately.
JULIA CHILD'S CARAMEL CUSTARD
There are a few tricks to making this delicious custard from Julia Child and Alex Prud'homme, which was featured in The Sunday Times Magazine in 2006. Don't overcook the caramel, and make sure that the baking water only simmers, never boils. When mixing the hot milk into the egg mixture, whisk constantly to avoid curdling the eggs. Individual ramekins can be used in place of a charlotte mold, but dial back the cooking time.
Provided by Julia Child
Categories dessert
Time 2h
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.
- In a small saucepan, bring the milk and vanilla to a boil. In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.
- Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 43 grams, TransFat 0 grams
PERFECT HOMEMADE MAYONNAISE (JULIA CHILD)
From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system.
Provided by blucoat
Categories Sauces
Time 25m
Yield 2-2 3/4 cups, 44 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.
- Warm a round-bottomed, 2 1/2-to 3-quart glazed pottery, glass, or stainless steel mixing bowl in hot water. Dry it and set it in a heavy casserole or saucepan to keep it from slipping. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
- Add 1 tablespoon wine vinegar or lemon juice, plus the salt and mustard. Beat for 30 seconds more.
- The egg yolks are now ready to receive the oil. If it is cold, heat it to tepid; and if you are a novice, use the minimum amount. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, it makes no difference as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis is over. The beating arm may rest a moment. Then beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
- When the sauce becomes too thick and stiff, beat in drops of wine vinegar or lemon juice to thin it out. Then continue with the oil.
- Beat 2 tablespoons boiling water into the sauce. This is an anti-curdling insurance. Season to taste with wine vinegar, lemon juice, salt, pepper, and mustard.
- If the sauce is not used immediately, scrape it into a small bowl and cover it closely so a skin will not form on its surface.
Nutrition Facts : Calories 68.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 12.9, Sodium 27.1, Protein 0.2
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
FLOATING ISLAND
Makes a big, baked meringue island for 6. Needs to be served with creme anglaise. Inspired from a Julia Child recipe.
Provided by Kasha
Categories Dessert
Time 55m
Yield 6 island wedges, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 130°, oven rack to bottom third of oven, this is going to rise. Butter and sugar - like your were using flour, but use sugar to coat the sides of the dishes instead-- one or two tall-sided oven dishes, I use 1 soufflé dish and one bread pan usually.
- Be sure your egg white beating bowls are completely grease free and dry. Separate your eggs carefully, one by one into a separate bowl is best, you must not have even the tiniest bit of yellow in your whites or the whole recipe won't work.
- Start beating the egg whites at a moderate speed until foamy, beat in the lemon juice and salt and gradually increase speed to fast, you really need an electric beater for this. When the egg white form soft peak, very gradually add the sugar in small amounts, then beat at high for a few minutes til you get stiff peaks. Beat in the vanilla. Scoop the mixture into the prepared dish or dishes, you want them about filled, just use a second dish if you have too much. I sometimes use a prepared bread pan for the excess and slide it onto the same oven rack as the soufflé dish.
- Bake immediately in the preheated oven 35-40 minutes. It will rise and turn golden. A bit too much time is better than too little. Remove and cool at room temperature, it will sink a bit. When cool, cover and refrigerate. May be made up to a couple days in advance and even frozen.
- Cut into 6 wedges and serve on a pool of cool crème anglaise, which is actually a bit difficult to make at home. If you have any hesitation, buy it pre-made. If you are feeling adventurous, use your leftover egg yolks and any crème anglaise recipe from the web and follow the directions EXACTLY-- it must NEVER boil.
Nutrition Facts : Calories 231.9, Fat 0.1, Sodium 135.5, Carbohydrate 50.6, Sugar 50.6, Protein 7.2
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