Madeleines Basic Creme Anglaise Food

MADELEINE'S BASIC CREME ANGLAISE

Steps:

• In a medium saucepan set over medium heat, scald milk.
• In another medium saucepan, mix together egg yolks, sugar, and a pinch of salt with a wooden spoon until well blended, being careful not to make the mixture foamy. (The egg yolks and sugar will now be mixed enough and will not curdle on contact with the scalded milk.)
• Stir the scalded milk into the egg-yolk mixture very slowly. A thin, white layer of foam will float to the surface of the uncooked custard.
• Place the saucepan over high heat. Using the wooden spoon, stir the custard in a "V-O" pattern: Start at 11 o'clock on the "face" of the saucepan, stir down to 6 o'clock, and return to 1 o'clock; then stir around the edges of the saucepan, beginning and ending at 12 o'clock. Continue stirring this way until the foam starts to lighten in color. The custard will become smoother and smoother; continue cooking until there is no more foam on the surface of the custard and only a few larger bubbles remain at the edges, about 4 minutes. At this point, an instant-read thermometer should read between 165 and 170 degrees. Remove the saucepan from the heat.
• Using a hand whisk, beat the custard as strongly as possible in order to cool it (this process will prevent the eggs from being poached). Continue beating until the thermometer registers 155 degrees and the custard evenly coats a spoon and leaves a clean mark when you run your finger through it.
• Prepare an ice bath: Fill a large bowl halfway with ice cubes; toss salt generously among the cubes, and add a bit of water.
• Add vanilla extract to the custard. Set a sieve over a large clean bowl, and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.

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:

• 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.

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:

• 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:

• In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
• Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
• Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
• (Make ahead: Refrigerate for up to 3 days.).
• Variations:.
• Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
• Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
• Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.

CRèME ANGLAISE

Steps:

• In a 1 1/2-quart heavy saucepan bring half-and-half and heavy cream just to a boil. While cream mixture is heating, in a bowl whisk together yolks, sugar, and cornstarch until slightly thickened and pale, about 2 minutes. Add hot cream mixture in a stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 180°F., about 2 minutes (do not let custard boil). Transfer custard to cleaned bowl and cool to warm, stirring occasionally. Crème anglaise may be made 2 days ahead and chilled, covered. Reheat sauce if desired.