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
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 ICE CREAM
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
CREME ANGLAISE SAUCE
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g
CRèME ANGLAISE SAUCE
Crème Anglais, a classic rich custard dessert sauce, will accent any dessert (from berries to cakes to souffles) with gourmet flair
Provided by JelsMom
Categories Sauces
Time 30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 179.2, Fat 16.7, SaturatedFat 9.9, Cholesterol 148.7, Sodium 18.8, Carbohydrate 5.7, Sugar 4.3, Protein 2
CHOCOLATE STOUT CAKE
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Categories Beer Chocolate Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
- Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
- Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
- Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
- Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
STOUT CRèME ANGLAISE
Categories Sauce Beer Dessert Freeze/Chill Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Bring beer just to a boil in a small heavy saucepan, then remove from heat.
- Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.
- Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.
CLASSIC CRèME ANGLAISE
Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream.
Provided by GoldsmithLissa
Categories Sauces
Time 12m
Yield 2 1/4 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 549, Fat 32.8, SaturatedFat 18.3, Cholesterol 452.5, Sodium 102.7, Carbohydrate 54.8, Sugar 44.9, Protein 11.2
More about "stout crème anglaise food"
CUSTARD (CREME ANGLAISE) | RECIPETIN EATS
From recipetineats.com
HOW TO PREPARE CREME ANGLAISE: 12 STEPS (WITH PICTURES)
From wikihow.life
CRèME ANGLAISE | RECETTES DU QUéBEC
From recettes.qc.ca
CRèME ANGLAISE | WILLIAMS SONOMA
From williams-sonoma.ca
CRèME ANGLAISE RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
10 BEST DESSERT WITH CREME ANGLAISE RECIPES | YUMMLY
From yummly.com
CRèME ANGLAISE | MORDU - RADIO-CANADA
From ici.radio-canada.ca
CRèME ANGLAISE DE BASE - FéDéRATION DES PRODUCTEURS D’œUFS DU …
From oeuf.ca
WOODSY CHOCOLATE STOUT BUNDT CAKE W/ SPRUCE TIP CRèME …
From pinterest.com
DRIED CHERRY VANILLA BREAD PUDDING WITH GUINESS STOUT CREME …
From napavalleyregister.com
CHOCOLATE GUINNESS CAKE WITH STOUT CREME ANGLAISE
From pinterest.co.uk
CUSTARD SAUCE - CRèME ANGLAISE | BUTTON SOUP
From buttonsoup.ca
SUPER SIMPLE CREME ANGLAISE - RECIPE WINNERS
From recipewinners.com
WOODSY CHOCOLATE STOUT BUNDT CAKE W/ SPRUCE TIP CRèME ANGLAISE
From nightflarenest.com
SOUS VIDE CREME ANGLAISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRèME ANGLAISE | CANADIAN LIVING
From canadianliving.com
THE CLASSIC CRèME ANGLAISE | CANADIAN LIVING
From canadianliving.com
STOUT CRèME ANGLAISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRèME ANGLAISE | RICARDO
From ricardocuisine.com
STOUT STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
CRèME ANGLAISE IMAGES – AINUTLAATUISIA RUOKAKUVIA STOCKFOOD
From stockfood.fi
WHAT IS CRèME ANGLAISE AND HOW DO YOU EAT IT? - MASHED
From mashed.com
CREME ANGLAISE WITH FLOATING ISLANDS - FOOD NETWORK CANADA
From foodnetwork.ca
FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)
From biggerbolderbaking.com
CRèME ANGLAISE RECIPE (FRENCH CUSTARD SAUCE) | KITCHN
From thekitchn.com
TASTECOOKING.COM
CRèME ANGLAISE – CHEF MICHAEL SALMON
From chefmichaelsalmon.com
CRèME ANGLAISE IMAGES – LICENSE FOOD PHOTOS STOCKFOOD
From stockfood.ro
CRèME ANGLAISE | RECETTES DU QUéBEC
From recettes.qc.ca
10 BEST DESSERT WITH CREME ANGLAISE RECIPES - YUMMLY
From yummly.com
CLASSIC CRèME ANGLAISE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love