Crme Anglaise Recipes

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CREME ANGLAISE

This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 5



Creme Anglaise image

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.

3 cups whole milk
1 1/2 cups sugar
1/4 teaspoon table salt
1 vanilla bean, split lengthwise
6 large egg yolks

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



Creme Anglaise I image

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

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

CRèME ANGLAISE

An easy Crème Anglaise recipe.

Categories     Condiment/Spread     Sauce     Dairy     Egg     Dessert     Christmas     Thanksgiving     Valentine's Day     Vanilla     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cup

Number Of Ingredients 5



Crème Anglaise image

Steps:

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

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



Creme Anglaise Sauce image

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

2 large egg yolks
1 cup heavy cream
⅓ cup white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon vanilla extract

CRéME ANGLAISE

There is a French expression that I love - péché mignon, or a harmless "little sin," and this sweet, fragrant, egg yolk-rich, vanilla seed-flecked custard sauce is mine. I serve it with everything from crumbles to chocolate cake to trifle, the ultimate crème anglaise dessert. Make sure to have a digital thermometer handy when you make it, so you can heat the mixture to just the right temperature without worrying about the eggs curdling. You will also know when they custard sauce has cooled sufficiently.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h

Yield Makes about 2 2/3 cups

Number Of Ingredients 4



Créme Anglaise image

Steps:

  • Place 2 cups milk in a saucepan. Using the tip of a paring knife, split vanilla beans down the middle and scrape seeds into milk. Add pods to milk and bring to a simmer. As soon as it reaches a simmer (you will see bubbles breaking along the edges of the pan), turn off heat, cover pan tightly with plastic wrap and let it sit for 20 minutes. Remove pods and scrape them with the blunt edge of the knife so any residual seeds go into the milk. Set aside saucepan with milk.
  • Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Set a strainer over the medium bowl, and set aside.
  • In another bowl, combine egg yolks and half the sugar and beat for about 30 seconds. Beat in remaining 1/4 cup milk.
  • Add remaining sugar to vanilla-infused milk in pan and, using a heatproof rubber spatula, stir for 10 to 20 seconds so sugar doesn't stick to bottom of pan. Bring mixture back to a simmer over medium heat while continuing to stir. When sugar has dissolved and milk comes to a simmer, turn off heat. Place bowl with beaten egg yolks next to saucepan, with a towel coiled around the bottom to keep it steady, and whisk in two-thirds of the hot milk. Whisk mixture back into saucepan.
  • Place saucepan back on low heat. Using a rubber spatula, stir constantly and everywhere until you feel the mixture starting to thicken. (Stirring in a figure eight helps assure that your spatula touches the entire bottom of the pan.) Place a thermometer in the pan and continue to stir constantly until temperature reaches 165 to 180 degrees. Lift spatula from saucepan with some sauce on it and run your finger down the middle. It should leave a canal.
  • Immediately strain mixture into the clean, dry mixing bowl set over ice. Tap strainer to get all of the custard sauce. Stir mixture for a few minutes, then once in a while, until it has cooled to 60 degrees (it should take 20 minutes or less). You can also cool it in the freezer, stirring every few minutes, if you don't have enough ice on hand. Once cool, transfer to a container, cover tightly and refrigerate until ready to use. It will keep in the refrigerator for 2 days.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 48 milligrams, Sugar 27 grams

2 1/4 cups milk
1 1/2 vanilla beans
135 grams sugar (2/3 cup), divided
6 large egg yolks

CRéME ANGLAISE

Provided by Dorie Greenspan

Categories     sauces and gravies, dessert

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 5



Créme Anglaise image

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.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams

1 cup whole milk
1 cup heavy cream
2 plump, moist vanilla beans, split lengthwise, pulp scraped out
6 large egg yolks
1/2 cup sugar

ESPRESSO CREME ANGLAISE

Serve this coffee-infused creme anglaise with our Mocha Steamed Puddings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5



Espresso Creme Anglaise image

Steps:

  • Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and whisk the mixture until it is pale yellow and very thick, 3 to 5 minutes.
  • Place the milk, cream, and espresso powder in a small saucepan, and bring to a boil over medium-high heat. Remove pan from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixtures to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath. Serve chilled.

4 large egg yolks
1/4 cup sugar
1 cup milk
3/4 cup heavy cream
1 teaspoon instant espresso powder

CREME ANGLAISE

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 5



Creme Anglaise image

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.

4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1 1/2 tablespoons sour cream
1 vanilla bean, split lengthwise

CREME ANGLAISE (VANILLA CUSTARD SAUCE)

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5



Creme Anglaise (Vanilla Custard Sauce) image

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.

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

CRèME ANGLAISE

Categories     Sauce     Bean     Dessert

Yield Makes about 1 1/4 cups

Number Of Ingredients 4



Crème Anglaise image

Steps:

  • Whisk together the milk and vanilla seeds and pod in a medium saucepan. Heat over medium-high heat until bubbles just begin to form around the edges.
  • Meanwhile, rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
  • Continue whisking rapidly and add a few spoonfuls of the just-boiling milk mixture to temper the yolks. Remove the milk mixture from the heat and whisk in the yolk mixture in a steady stream. Set the saucepan over medium-low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes. When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
  • Strain through a fine-mesh sieve into a small bowl. Set the bowl on top of a larger bowl of ice and water to stop the mixture from cooking. Let cool to room temperature, stirring occasionally. The sauce can be covered and refrigerated for up t o 2 days.

1 cup whole milk
1/2 vanilla bean, split lengthwise and seeds scraped
3 large egg yolks
1/3 cup sugar

SIMPLE CREME ANGLAISE RECIPE

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.

Provided by mariamtherese

Time 20m

Yield Serves 12

Number Of Ingredients 0



Simple Creme Anglaise Recipe image

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

Creme Anglaise is a classic dessert sauce, and will "class up" just about any dessert. It is not hard to make if you pay attention to it, and the rewards are worth it. You can serve this with the chocolate chiffon cake I posted, or with the Apple Charlottes or with just about anything.

Provided by P48422

Categories     Sauces

Time 36m

Yield 1 1/2 cups

Number Of Ingredients 5



Creme Anglaise image

Steps:

  • Whisk together the yolks, sugar and salt until creamy.
  • Set aside.
  • Put the milk in a heavy bottomed pot.
  • Cut the vanilla bean in half and add to the milk.
  • Scald the milk.
  • Take a wet towel and make it into a ring on your worksurface.
  • Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
  • Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
  • Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
  • Add a little at a time, continuing to whisk the yolks.
  • As more and more of the milk is added, you can add more at a time.
  • This is"tempering" the yolks, or bringing them to the same temperature as the cream.
  • Do this to prevent the yolks from scrambling.
  • If your yolks scramble- start over.
  • So, slow and steady with the milk.
  • Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
  • DO NOT let it boil!
  • Take the custard off the heat immediately and cool in an ice bath.
  • Strain through a fine mesh strainer and refrigerate until ready to use.
  • It will keep for about a week in the refrigerator.
  • Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
  • Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
  • Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.

Nutrition Facts : Calories 403.7, Fat 24.7, SaturatedFat 11.4, Cholesterol 736.3, Sodium 265.5, Carbohydrate 27.8, Sugar 13.6, Protein 17.7

5 large egg yolks
1 1/2 tablespoons brown sugar
1 pinch salt
13 ounces milk (1 1/2 c. tbl.)
vanilla bean

SIMPLE CREME ANGLAISE

This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.

Provided by Abby Girl

Categories     Dessert

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4



Simple Creme Anglaise image

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.

Nutrition Facts : Calories 108.2, Fat 2.1, SaturatedFat 1, Cholesterol 50.2, Sodium 39.5, Carbohydrate 19.1, Sugar 19.1, Protein 3.1

1/3 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup 2% low-fat milk

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From delish.com
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CRèME ANGLAISE {A CLASSIC FRENCH DESSERT SAUCE}
Split vanilla bean in half lengthwise. Carefully scrap seeds. In a saucepan over a medium heat, bring 2 cups heavy cream to a bare boil with vanilla bean and scraped seeds. Remove cream from heat. While cream is cooling, beat the egg yolks and …
From whatagirleats.com
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CHOCOLATE CRèME ANGLAISE RECIPE | MYRECIPES
Directions. In a 3- to 4-quart pan over medium heat, cook milk, cream, and sugar, stirring often, until mixture begins to steam and bubble around edges of pan, about 8 minutes. Remove from heat. Put egg yolks in a bowl and whisk in about 1/2 cup hot milk mixture, then pour egg mixture back into pan and whisk to blend.
From myrecipes.com
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PIN ON RECIPES - PINTEREST
A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake.
From pinterest.ca
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CRèME ANGLAISE | RICARDO
In a saucepan, off the heat, whisk the egg yolks, sugar and vanilla until the mixture whitens. Gradually add the hot milk while whisking. Cook over low heat, stirring constantly with a wooden spoon until the mixture easily coats the back of the spoon. Refrigerate. Serve cold over a bowl of fruit and granola.
From ricardocuisine.com
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CRèME ANGLAISE RECIPE AND FRESH BERRIES | RECIPE | CREME ANGLAISE ...
Aug 4, 2019 - Crème Anglaise is a chilled vanilla bean custard that is poured over pies, cakes, fresh berries & desserts for a delicious rich flavor. Aug 4, 2019 - Crème Anglaise is a chilled vanilla bean custard that is poured over pies, cakes, fresh berries & desserts for a delicious rich flavor. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.com
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CREME ANGLAISE (VANILLA CUSTARD) - CAROLINE'S COOKING
2017-06-23 Whisk together the egg yolks and sugar (and corn starch if using). Meanwhile, warm the milk and cream then gradually add to the yolk mixture. Warm the mixture again gently until it thickens. The only real things to note are that it's worth mixing the yolk and sugar well to help the sugar dissolve as much as possible.
From carolinescooking.com
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Top Asked Questions

Where can I find recipes for Creme anglaise?
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert. In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat.
What is creme anglaise sauce made of?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Creme Anglaise is a classic vanilla custard sauce. This creme anglaise recipe is simple to make, with only four ingredients—egg yolks, milk, sugar, and vanilla—and taking a mere 20 minutes.
How to cook Creme Anglaise with vanilla and vanilla?
Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185 F. The creme anglaise will be thick, but still pourable. Now set the top part of your double-boiler into the bowl of ice water to cool the creme anglaise. Stir in the vanilla. Stir the creme anglaise once in a while until it is fully cooled.
How long does it take to make Creme anglaise sauce?
I followed the tip to keep whisking continuously until it reached the desired thickness and it worked flawlessly! This is a delicious, classic creme anglaise. With only 5 minutes cooking time, this will remain a sauce. For a consistency closer to a pastry cream for filling an eclair, doubling the cooking time thickens it up.

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