VANILLA BEAN CREME ANGLAISE SAUCE
Use this recipe when making our Zuccotto and our Individual Pear Charlottes desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Make an ice-water bath: Fill a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until lightened in color, about 2 minutes. Place milk, heavy cream, and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
- Fill a large bowl or the sink with ice and water. Cook creme anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard vanilla bean, and strain the creme anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, up to 4 days.
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
VANILLA-BEAN CREME ANGLAISE
Vanilla-bean creme anglaise would be delicious drizzled over our Roasted Pears and Quinces with Tangerine Zest or Steamed Chocolate-Gingerbread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Beat yolks, sugar, and salt with a mixer on high speed until pale yellow and thick, about 5 minutes.
- Meanwhile, scrape vanilla seeds into a medium saucepan, and add pod, milk, and cream. Bring to a boil, then remove from heat.
- Reduce mixer speed to low; gradually mix half the hot milk mixture into yolk mixture until just combined. Pour yolk-milk mixture into saucepan with remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, 5 to 7 minutes. Strain mixture through a fine sieve into a bowl. Place bowl in ice-water bath, and let stand, stirring occasionally, until chilled.
VANILLA BEAN CRèME ANGLAISE RECIPE
This recipe is a great compliment to any dessert. Use it as a filling, or a topping on all of your baking endeavors. It's such a creamy sweet mixture with charming flakes of vanilla beans in it.
Categories Dessert
Time 20m
Yield 1 servings
Number Of Ingredients 6
Steps:
- Combine heavy whipping cream, raw sugar and 6 Rodelle Vanilla Beans, split and scraped in a large saucepan and heat at medium heat (do not bring to boil).
- While warming, whisk the egg yolks in a mixing bowl.
- Add the warm cream slowly, 1 cup at a time to the egg yolks, whisking constantly so the egg yolks do not separate.
- When all the cream is added, pour the mix back into the sauce pan on medium and stir constantly, for 5 minutes approximately, until the sauce is thick enough to coat the back of the spoon.
- Remove from the heat and pour the Rodelle Vanilla Bean Crème Anglaise into a mixing bowl, stirring it until it cools down approximately to 70º F, then place it into the fridge if not used immediately.
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.
CRèME ANGLAISE
Categories Sauce Milk/Cream Egg Dessert Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat. Remove from heat. Gradually whisk hot half and half mixture into egg yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Discard vanilla bean. Cover and refrigerate until cold. (Can be prepared 1 day ahead; keep refrigerated.)
VANILLA CRèME ANGLAISE
Substituting evaporated skim milk for some of the cream reduces the fat yet maintains the richness of this classic dessert sauce.
Yield makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place the milk, cream, vanilla bean, and vanilla seeds in a saucepan over medium heat. Bring to a simmer. Remove from the heat and let steep for about 15 to 20 minutes.
- Add the agave nectar to the milk mixture and bring back to a simmer. Decrease the heat and add the arrowroot powder slurry into the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after it starts to thicken (this happens quickly). Remove the vanilla bean and cool the sauce to room temperature. Store in the refrigerator for up to 1 week. Serve chilled.
FROZEN CRèME ANGLAISE (VANILLA ICE CREAM)
Provided by Craig Seligman
Categories ice creams and sorbets, dessert
Time 45m
Yield About 3 1/2 cups ice cream
Number Of Ingredients 5
Steps:
- In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
- Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
- Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
- Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 16 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 32 milligrams, Sugar 15 grams
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
VANILLA PASTRY CREAM / CREME ANGLAISE (DORIE GREENSPAN)
This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 .
Provided by blucoat
Categories Dessert
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
- If the milk has cooled, it will need to be reheated now.
- Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
- Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil-still whisking energetically-for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap-press the wrap against the cream-and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).
Nutrition Facts : Calories 763.5, Fat 41.6, SaturatedFat 22.2, Cholesterol 707.2, Sodium 126.7, Carbohydrate 82.3, Fiber 0.2, Sugar 63.1, Protein 16.2
CREME ANGLAISE ( VANILLA CUSTARD SAUCE)
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.
Provided by Bev I Am
Categories Dessert
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Pour the milk and cream into to medium-sized saucepan.
- If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
- Heat the milk until bubbles appear around the edge.
- Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
- Remove and discard the bean.
- Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
- Starting with a few tablespoons, very gradually stir in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
- Be very careful not to let the custard come to a boil or it will curdle.
- Allow the custard to cool completely and refrigerate.
- Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
- Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
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