Best 3 Cardamom Crème Anglaise Recipes

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Indulge in a culinary journey with our exquisite Cardamom Crème Anglaise, a symphony of flavors that will tantalize your taste buds. Originating from the heart of French cuisine, this classic custard sauce is elevated with the aromatic embrace of cardamom, creating a harmonious balance of sweet, creamy, and subtly spicy notes. Perfect as a luxurious dessert topping or an elegant addition to your breakfast routine, our Cardamom Crème Anglaise promises to transform your culinary creations into unforgettable experiences.
Along with our featured Cardamom Crème Anglaise recipe, we present a delightful collection of variations to cater to diverse preferences and dietary restrictions. Dive into the richness of our Chocolate Cardamom Crème Anglaise for an indulgent treat, or explore the vegan delight of our Coconut Cardamom Crème Anglaise, crafted with creamy coconut milk. For those seeking a gluten-free option, our Almond Flour Cardamom Crème Anglaise offers a smooth and decadent alternative.

Let's cook with our recipes!

DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE



Dark Chocolate Souffles With Cardamom Crème Anglaise image

This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.

Provided by Karen DeMasco

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Valentine's Day     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

5 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
1 teaspoon unsweetened cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
5 large egg whites
1/4 teaspoon coarse kosher salt
Cardamom Crème Anglaise

Steps:

  • Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
  • Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

CARDAMOM CRèME ANGLAISE



Cardamom Crème Anglaise image

Categories     Sauce     Milk/Cream     Egg     Dessert     Valentine's Day     Spice     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 6

2 tablespoons whole green cardamom pods, crushed
1 cup whole milk
1 cup whipping cream
1/2 cup sugar, divided
1/4 vanilla bean, split lengthwise
4 large egg yolks

Steps:

  • Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)

BANANA MOUSSE WITH CARDAMOM CREME ANGLAISE



Banana Mousse with Cardamom Creme Anglaise image

Provided by Food Network

Time 2h42m

Yield 4 servings

Number Of Ingredients 8

1/4 cup green cardamom seeds
2 cups heavy cream
6 egg yolks
4 tablespoons sugar
1 large ripe banana
1 tablespoon sugar
1 cup heavy cream, whipped to stiff peaks
Mint sprigs, for garnish

Steps:

  • Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill.
  • In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.

Tips:

  • Use fresh cardamom pods. Freshly ground cardamom has a more intense flavor than pre-ground cardamom.
  • Toast the cardamom pods before grinding. This will help to release their flavor.
  • Use a fine mesh strainer to strain the crème anglaise. This will remove any lumps.
  • Serve the crème anglaise warm or cold. It can be served on its own or used as a sauce for desserts such as cakes, pies, and ice cream.

Conclusion:

Cardamom crème anglaise is a delicious and versatile dessert sauce that can be used to enhance a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you serve it warm or cold, this crème anglaise is sure to impress your guests.

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