Best 6 Creme Anglaise Ii Recipes

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Indulge in the velvety embrace of crème anglaise, a classic dessert sauce that elevates simple dishes into gastronomic delights. This versatile custard base, born from the harmonious blend of milk, cream, eggs, and sugar, graces many culinary creations, from delicate cakes and succulent fruits to rich puddings and tantalizing soufflés. Master the art of crafting this luscious sauce with our curated collection of crème anglaise recipes, each offering unique flavor profiles and serving suggestions. Embark on a culinary journey, transforming ordinary desserts into extraordinary experiences.

Let's cook with our recipes!

CREME ANGLAISE



Creme Anglaise image

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

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

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.

CRèME ANGLAISE



Crème Anglaise image

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

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

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.)

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)



Crème Anglaise (Classic Vanilla Custard Sauce) image

This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.

Provided by Danilo Alfaro

Categories     Dessert     Sauce     Ingredient

Time 20m

Yield 10

Number Of Ingredients 4

6 extra-large egg yolks
1/2 cup sugar
2 cups milk
1 1/2 teaspoon pure vanilla extract

Steps:

  • Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 13 g, Cholesterol 134 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 13 g, Fat 4 g, ServingSize 2 ounces each (10 servings), UnsaturatedFat 0 g

CREME ANGLAISE I



Creme Anglaise I image

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

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

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

CREME ANGLAISE II



Creme Anglaise II image

This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

Provided by MESHEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 cup half-and-half cream
½ cup white sugar, divided
1 vanilla bean, halved lengthwise
4 egg yolks
2 tablespoons unsalted butter

Steps:

  • In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  • When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g

CREME ANGLAISE



Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 5

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

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.

Tips:

  • Use a heavy-bottomed saucepan to prevent the custard from scorching.
  • Stir the custard constantly to prevent it from curdling.
  • Do not let the custard boil, or it will curdle.
  • Strain the custard through a fine-mesh sieve to remove any lumps.
  • Chill the custard for at least 2 hours before serving.
  • Serve the custard with fresh fruit, berries, or a dollop of whipped cream.

Conclusion:

Crème anglaise is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It is a classic French custard that is made with milk, cream, sugar, and eggs. Crème anglaise can be flavored with a variety of different ingredients, such as vanilla, chocolate, coffee, or fruit. It is a popular dessert in many restaurants and can also be easily made at home.

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