Best 3 Caramel Anglaise Recipes
Indulge in the symphony of flavors that is Caramel Anglaise, a classic French custard sauce that elevates any dessert. With its velvety smooth texture, rich caramel flavor, and versatility, this sauce is a culinary masterpiece. Caramel Anglaise can be enjoyed on its own or as an accompaniment to a variety of dishes, from pancakes and waffles to cakes and pies. Its versatility extends to both hot and cold applications, making it a perfect addition to both warm desserts and chilled treats. This article presents a collection of carefully curated recipes that showcase the diverse applications of Caramel Anglaise. From the basic Classic Caramel Anglaise recipe to variations that incorporate unique flavors like chocolate, coffee, and orange, these recipes provide a range of options to suit every palate. Whether you're a seasoned pastry chef or a home cook looking to impress, Caramel Anglaise is sure to become a staple in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL
Provided by Stephan Pyles
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Freeze/Chill Orange Cherry Almond Vanilla Hot Pepper Sherry Tamarind
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 300°F.
- To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
- To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
- In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
- Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
- To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
- To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
- To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.
CARAMEL CREME ANGLAISE
You can make the creme anglaise and caramel a day ahead of the Bittersweet Chocolate Souffles. Refrigerate the creme anglaise and store the caramel at room temperature in airtight containers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 5
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.
CARAMEL ANGLAISE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 5
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.
Tips:
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent scorching.
- Whisk the eggs and sugar together thoroughly until the mixture is pale and thick. This will help prevent the eggs from curdling.
- Bring the milk and cream to a simmer over medium heat, stirring occasionally. Do not boil.
- Temper the eggs by slowly whisking the hot milk mixture into the egg mixture. This will help prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon. Do not boil.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Transfer the caramel anglaise to a heatproof bowl and place it in an ice bath to cool quickly. This will help prevent the caramel anglaise from curdling.
- Cover the caramel anglaise and refrigerate for at least 2 hours before serving.
Conclusion:
Caramel anglaise is a classic French dessert that is easy to make and can be used in a variety of ways. It can be served on its own, used as a filling for cakes and tarts, or used as a topping for ice cream and other desserts. With its rich, creamy flavor and smooth, velvety texture, caramel anglaise is sure to please everyone.
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