Creme Anglaise For Caramel Topped Semolina Cake Recipes

Steps:

• Preheat oven to 350 degrees with a rack set in the center.
• Make the cake: Place milk and salt in a medium saucepan and bring to a boil over medium-high heat; immediately reduce heat and stir in farina. Cook according to package directions, stirring and adjusting heat as necessary, until thickened. Remove from heat and stir in sugar and vanilla; let stand until cooled slightly, about 15 minutes.
• Make the caramel: Place an 8-inch round cake pan in oven to preheat. Place sugar, 1/4 cup water, and lemon juice in a small skillet or saucepan over high heat. Stir until sugar is moist and bring to a boil. As sugar begins to caramelize, carefully swirl pan to heat sugar evenly. Cook until sugar begins to turn dark amber in color, about 5 minutes. Remove cake pan from oven and pour caramel into pan, tilting pan to evenly coat; set aside.
• Stir eggs and raisins into farina mixture and pour into prepared cake pan. Transfer to oven and bake until firm, puffed up, and a knife inserted into the center comes out clean, 25 to 35 minutes.
• Invert a rimmed serving plate over cake pan and, working carefully (caramel will be very hot), turn pan over onto plate and lift it off; caramel will run down the sides of the cake. Let cake cool to room temperature before serving.

Steps:

• Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
• Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
• Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
• Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

Steps:

• Prepare an ice-water bath and set aside. Bring milk and cream to a boil in a heavy-bottomed saucepan over medium-high heat.
• Meanwhile, in a medium bowl, whisk yolks and sugar together until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170 and 180 degrees on an instant-read thermometer.
• Remove from heat and strain into a bowl; stir in vanilla. Place bowl in ice-water bath and stir to cool, about 20 minutes. Remove bowl from ice-water bath and cover; transfer to refrigerator for at least 24 hours and up to 3 days before using.

Steps:

• Prepare an ice-water bath. Whisk together yolks and 1/4 cup sugar in a medium bowl. Bring milk and 1/2 cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined.
• Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes. Transfer pan to ice-water bath, and let the creme anglaise cool completely.
• Put 3/4 cup sugar, 1/4 cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel turns dark amber. Remove from heat, and stir in the remaining 1/2 cup cream.
• Whisk together creme anglaise and caramel in a medium bowl, and serve.

Steps:

• Prepare an ice-water bath; set aside.
• Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
• Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
• Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

Steps:

• Make the creme anglaise: Bring milk, sugar, orange zest, and a pinch of salt to a simmer in a medium saucepan. Stir, and remove from heat. Cover, and let stand 1 hour.
• Reheat milk mixture and whisk into egg yolks in a bowl; return to pan. Cook over medium-high heat, stirring, until just before mixture begins to simmer, about 2 minutes. Reduce heat to medium; cook, stirring, until mixture is thick and coats the back of a wooden spoon, about 4 minutes. Pour mixture through a fine sieve into a bowl; refrigerate until chilled, about 2 hours or up to 3 days.
• Make the cake: Preheat oven to 400 degrees. Coat a 6-cup baking or gratin dish with cooking spray. In a heatproof bowl set over (not in) a saucepan filled with 2 inches simmering water, melt butter and chocolate with 1/2 teaspoon salt, whisking to combine.
• Beat eggs, egg yolks, and sugar with a mixer on medium speed until light, frothy, and thick, 6 to 8 minutes. Add chocolate mixture, beating to combine. Add flour, beating to combine.
• Transfer batter to dish; bake until set around edge but still soft in center, 10 to 12 minutes. Let cool for 3 minutes. Serve warm with 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.

Steps:

• Preheat the oven to 350°F. Butter and flour a 9- or 10-inch springform pan, and wrap the outside of the pan with foil (this will ensure that no batter leaks out during the baking process).
• In a heavy-bottomed 2-quart saucepan, combine the milk with half the sugar and bring to a boil. Stir in the semolina and cook over low heat, stirring with a wooden spoon, until thickened (about 10 minutes). Stir in half the butter and the remaining sugar. Remove from the heat and cool, stirring now and then. Stir in the remaining butter, the whole eggs plus 6 yolks, and the vanilla. In an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry, and fold by thirds into the semolina mixture. Pour the batter into the prepared pan. Place the pan in a larger baking dish and add warm water to reach about halfway up the cake pan. Bake for 1 hour. Test with a toothpick or skewer to see if the cake is set and the crumb is dry. Remove from the oven and water bath and cool completely before removing from the pan. Serve with the crème anglaise and fresh berries or cherries.
• Toast the nuts in a 350°F oven for a few minutes to dry them out and loosen the skins. Wrap the nuts in a dish towel and rub off the skins (as much as possible). When the nuts are cool, grind them very finely. Place the nuts, milk, and cream in a small saucepan and bring just to the boiling point. Remove from heat, cover, and let steep for about 30 minutes. Strain through a fine strainer or cheesecloth and discard the nuts.
• Using a 2-quart saucepan set over medium heat, whisk together the sugar, salt, and egg yolks. In a separate small saucepan, heat the pistachio milk just until it begins to boil, then whisk a small amount into the yolk mixture. Gradually add the remaining milk, stirring constantly. Continue to heat the mixture slowly, to just below the boiling point (but do not let it boil), until it thickens and coats the back of a wooden spoon. Remove the pan from the heat, stir in the almond extract, and continue to stir for a few minutes. Strain the custard into a bowl and set aside or refrigerate until ready to use. To serve, spoon a generous pool of the custard onto a small dessert plate and top with a slice of the cake.

Steps:

• Make the caramel: Prepare an ice-water bath; set aside. Divide sugar evenly between two 4-cup charlotte molds; add 2 tablespoons water to each and swirl to combine (do not stir). Place molds over low heat; cover, and cook until sugar has dissolved.
• Uncover molds and increase heat to high; cook, swirling, until sugar mixture begins to caramelize. Remove from heat and immediately plunge molds into ice-water baths to stop cooking, about 30 seconds. Swirl caramel to evenly cover bottom of molds; set aside.
• Preheat oven to 325 degrees.
• Make the custard: Place cream, milk, and vanilla bean and seeds or extract in a medium saucepan and heat over medium heat for 5 minutes.
• Meanwhile, in a large bowl, whisk sugar with eggs and egg yolks until light and fluffy. Remove vanilla bean from milk mixture; whisking constantly, gradually add milk mixture to egg mixture. Strain and divide custard evenly between both charlotte molds.
• Place charlotte molds in a roasting pan. Add enough boiling water to come halfway up the sides of the molds. Transfer pan to oven and bake until custard is firm, about 45 minutes. Remove custards from pan and let cool; transfer to refrigerator until chilled.
• To unmold, run a sharp knife or offset spatula around the edge of the custard; dip mold into hot water to help remove if necessary. Quickly invert onto serving dish. Pour any remaining caramel around the custard; serve.

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.