Best 4 Cinnamon Crème Anglaise Recipes
Indulge in a symphony of flavors with our delectable Crème Anglaise, a classic custard sauce elevated with the warm embrace of cinnamon. This velvety smooth sauce is a versatile culinary companion, gracing desserts, pancakes, waffles, and French toast with its rich, creamy embrace.
Discover the simplicity of our Classic Crème Anglaise recipe, a timeless treasure that showcases the harmonious blend of milk, cream, sugar, and egg yolks. Elevate your culinary skills with our Crème Anglaise with Vanilla Bean, where the essence of Madagascar vanilla beans infuses the sauce with an aromatic depth that tantalizes the senses.
For a touch of sophistication, embark on our Crème Anglaise with Grand Marnier journey, where the harmonious union of orange liqueur and crème anglaise creates a symphony of citrusy delight. Experience the magic of our Crème Anglaise with Chocolate, a luscious fusion of dark chocolate and crème anglaise that will transport you to a realm of chocolatey bliss.
Craving something truly unique? Our Crème Anglaise with Salted Caramel will take you on a captivating taste adventure, where the delicate balance of sweet and savory flavors creates an unforgettable experience. Allow yourself to be captivated by our Crème Anglaise with Roasted Strawberries, where the vibrant flavors of roasted strawberries dance harmoniously with the creamy custard base.
With these diverse Crème Anglaise recipes at your fingertips, you can effortlessly elevate your culinary creations and embark on a journey of taste exploration. Let your taste buds savor the exquisite symphony of flavors that await you.
STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE
Fragrant persimmons star in this new take on the classic British cake.
Provided by Carolyn Beth Weil
Categories Food Processor Egg Ginger Dessert Steam Thanksgiving Persimmon Cinnamon Jam or Jelly Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
- Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
- Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
- Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
- Serve pudding at room temperature with Cinnamon Crème Anglaise.
CINNAMON CRèME ANGLAISE
Provided by Carolyn Beth Weil
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.
- Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold. DO AHEAD: Can be made 3 days ahead; chill.
CREME ANGLAISE SAUCE WITH CINNAMON
Steps:
- Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.
CINNAMON CREME ANGLAISE
Make this for our Chocolate Mousse Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
- Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
- Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use a heavy-bottomed saucepan to prevent the custard from scorching.
- Stir the custard constantly while it is cooking to prevent it from curdling.
- Do not boil the custard, as this will cause it to curdle.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- If you are using a vanilla bean, split it in half lengthwise and scrape out the seeds before adding them to the milk.
- You can also flavor the crème anglaise with other ingredients, such as chocolate, coffee, or fruit.
- Crème anglaise can be served warm or cold.
Conclusion:
Crème anglaise is a delicious and versatile sauce that can be used in a variety of desserts. It is easy to make and can be flavored with a variety of ingredients. Whether you are using it to top a cake, pie, or ice cream, crème anglaise is sure to impress your guests.
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