Vanilla Rum Creme Anglaise Food

FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE

Steps:

• In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
• Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
• While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
• Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
• Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
• Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
• Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
• Place the custard in an ice bath to cool it down quickly and prevent overcooking.
• Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.

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.

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.

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.

SPICED RUM CREME ANGLAISE

Steps:

• Whisk the egg yolks in a small bowl until smooth and pale.
• In a small saucepan, combine the milk, sugar and vanilla.
• Stir over medium heat.
• Remove from the heat just before the milk starts to boil.
• While whisking, slowly pour the hot milk into the yolks.
• Pour the mixture back into the saucepan.
• Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
• Let cool completely.
• Add the rum.
• Refrigerate until ready to use.

APRICOT SOUFFLES WITH VANILLA RUM CRèME ANGLAISE

Steps:

• To make the apricot soufflé:
• In a heavy saucepan simmer apricots, water, and 1/2 cup sugar, covered, 20 minutes. Transfer hot mixture to a food processor and purée until very smooth. Force purée through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, a pinch salt. Cool purée completely. Purée may be made 2 days ahead and chilled, covered,. Bring to room temperature before proceeding. Transfer purée to a large bowl.
• Preheat oven to 350°F. Generously butter 7-ounce (3 1/2- by 1 3/4 - inch) ramekins and coat with additional sugar, knocking out excess.
• In another large bowl with an electric mixer beat whites with pinch of salt until foamy. Beat in cream of tartar and beat whites until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one forth meringue into purée to lighten and fold in remaining meringue gently but thoroughly. Ladle batter into ramekins and bake soufflés on a baking sheet in middle of oven 20 to 25 minutes, or until puffed, golden brown, and just set in center.
• Remove ramekins from oven. With 2 forks pull open center of each soufflé and pour some crème anglaise into each opening. Serve soufflés immediately.
• To make the vanilla rum crème anglaise:
• In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.
• In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days. Makes about 2 1/4 cups.

BREAD PUDDING WITH SPICED RUM CREME ANGLAISE RECIPE - (4.3/5)

Steps:

• Cut bread into 1″ pieces and allow to stale overnight. Place raisins with rum in a small bowl. Toss to coat, cover and allow to hydrate for at least one hour or overnight. Position rack in the center of the oven and heat to 350º F. Lightly grease a 13″ x 9″ casserole dish. Drain the raisins and reserve the liquor for creme anglaise. Pour milk in a large mixing bowl. In a small bowl heat butter in microwave until liquid, do not overheat. Add butter to milk to cool it. Add sugar, eggs, vanilla, spices, and salt. Mix well to combine. Add bread cubes and toss to coat, allowing mixture to stand for about 15 minutes for bread to absorb liquid. Stir a couple of times to make sure everything gets soaked. While bread cubes are soaking up the milk and egg mixture, mix together the butter, brown sugar, and pecans to create a crumble. Pour soaked bread into prepared casserole dish, spreading evenly with a spatula. Sprinkle brown sugar and pecan mixture evenly over the dish. Bake for 35 to 45 minutes or until set. Remove from oven. To prepare the Spiced Rum Creme Anglaise: Separate eggs, place yolks in medium-sized bowl. Heat cream and sugar in a heavy bottom sauce pan over medium heat, stirring often. Split the vanilla bean lengthwise and scrape seeds. Add pod and seeds to the cream and continue to heat until cream begins to simmer around the sides of the pan, about 145º F. SLOWLY stream about half of the cream into the egg yolks, constantly whisking. It is very important to add the eggs slowly to avoid making scrambled eggs. Once the eggs are tempered add the remaining cream. Strain the egg and cream mixture back into the sauce pan to remove pods and seeds. Heat again stirring constantly over medium heat until cream is thick and coats the back of a spoon. Remove from heat and whisk in reserved rum. Refrigerate unused creme. Serve warm or cold over bread pudding. If you are making the creme anglaise ahead of time and wish to serve it warm, re-heat in a sauce pan over medium low heat (you will get scrambled eggs in the micro).