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
VANILLA SOUFFLES WITH VANILLA CREME SAUCE
Lovely dessert that cooks up light and fluffy! If you prefer, add some slice strawberries or shaved chocolate to the top after cooking! From Southern Livings Top 40 Recipes Ever.
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
- Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
- Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
- Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
- Vanilla Creme Sauce:.
- Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
- Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
- Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.
GLAYVA CREME SAUCE
this recipe came about when I was out of grand marnier in my liquor cabinet and this was the only orange flavored liquer was a great suprise and addition to my dessert.
Provided by kbangen
Categories Sauces
Time 31m
Yield 2 cups
Number Of Ingredients 5
Steps:
- combine all ingredients in medium sauce pan. bring to a boil. lower heat and let simmer until it thickens.
Nutrition Facts : Calories 645.8, Fat 66.2, SaturatedFat 41.1, Cholesterol 244.6, Sodium 68.9, Carbohydrate 12.9, Fiber 0.8, Sugar 6.5, Protein 3.8
BEGGARS' PURSES
Provided by Melissa Roberts
Categories Shellfish Appetizer Dinner Pan-Fry Chive Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (First course) servings
Number Of Ingredients 11
Steps:
- Make crêpe batter:
- Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blanch whole chives:
- Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
- Make crêpes:
- Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
- Assemble purses:
- Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
HOMEMADE MEXICAN CREMA
Provided by Lourdes Castro
Categories Sauce Milk/Cream Quick & Easy Sour Cream
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Mix
- Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
GARLIC CREAM SAUCE
This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste. -Joy McQuaid, Darlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.
Nutrition Facts : Calories 329 calories, Fat 32g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 358mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
NEELY'S GORGONZOLA CREME SAUCE
This is a recipe from Down Home with the Neely's (on the Food Network). They served it on top of grilled/sliced flank steak with a side of garlic mashed potatoes for a romantic meal. I am going to serve it on top of some chicken breasts this evening. You can substitute out blue cheese for the gorgonzola and get the same wonderful results. . .pure bliss!
Provided by januarybride
Categories Sauces
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a medium size saucepan over medium heat.
- Add butter to melt; throw in the shallots and saute until tender.
- Add the heavy cream (or half and half) and let reduce by half.
- Turn heat to low, add the Gorgonzola and stir until it melts.
- Season, to taste, with salt and pepper.
Nutrition Facts : Calories 334.6, Fat 33.1, SaturatedFat 20.8, Cholesterol 110.5, Sodium 444.7, Carbohydrate 3.2, Sugar 0.2, Protein 7.5
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