Best 2 Spiced Rum Creme Anglaise Recipes
Indulge in a delightful symphony of flavors with our Spiced Rum Crème Anglaise, a culinary masterpiece that elevates the classic crème anglaise to new heights. This delectable custard sauce boasts a harmonious blend of aromatic spices, premium rum, and creamy richness, making it an ideal accompaniment to a variety of desserts. Whether you prefer the classic elegance of Crème Anglaise, the decadent indulgence of Chocolate Crème Anglaise, or the tropical twist of Pineapple Crème Anglaise, this collection of recipes offers a flavor adventure that will tantalize your taste buds. Each recipe provides step-by-step instructions, ensuring that even novice cooks can achieve crème anglaise perfection. Be it a special occasion or a cozy night in, these spiced rum crème anglaise recipes promise an unforgettable culinary experience.
Let's cook with our recipes!
SPICED RUM CREME ANGLAISE
A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.
Provided by Irmgard
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the egg yolks in a small bowl until smooth and pale.
- In a small saucepan, combine the milk, sugar and vanilla.
- Stir over medium heat.
- Remove from the heat just before the milk starts to boil.
- While whisking, slowly pour the hot milk into the yolks.
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
- Let cool completely.
- Add the rum.
- Refrigerate until ready to use.
Nutrition Facts : Calories 67.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 98.7, Sodium 18.7, Carbohydrate 6.5, Sugar 4.8, Protein 2.2
BREAD PUDDING WITH SPICED RUM CREME ANGLAISE RECIPE - (4.3/5)
Provided by christoph
Number Of Ingredients 21
Steps:
- Cut bread into 1″ pieces and allow to stale overnight. Place raisins with rum in a small bowl. Toss to coat, cover and allow to hydrate for at least one hour or overnight. Position rack in the center of the oven and heat to 350º F. Lightly grease a 13″ x 9″ casserole dish. Drain the raisins and reserve the liquor for creme anglaise. Pour milk in a large mixing bowl. In a small bowl heat butter in microwave until liquid, do not overheat. Add butter to milk to cool it. Add sugar, eggs, vanilla, spices, and salt. Mix well to combine. Add bread cubes and toss to coat, allowing mixture to stand for about 15 minutes for bread to absorb liquid. Stir a couple of times to make sure everything gets soaked. While bread cubes are soaking up the milk and egg mixture, mix together the butter, brown sugar, and pecans to create a crumble. Pour soaked bread into prepared casserole dish, spreading evenly with a spatula. Sprinkle brown sugar and pecan mixture evenly over the dish. Bake for 35 to 45 minutes or until set. Remove from oven. To prepare the Spiced Rum Creme Anglaise: Separate eggs, place yolks in medium-sized bowl. Heat cream and sugar in a heavy bottom sauce pan over medium heat, stirring often. Split the vanilla bean lengthwise and scrape seeds. Add pod and seeds to the cream and continue to heat until cream begins to simmer around the sides of the pan, about 145º F. SLOWLY stream about half of the cream into the egg yolks, constantly whisking. It is very important to add the eggs slowly to avoid making scrambled eggs. Once the eggs are tempered add the remaining cream. Strain the egg and cream mixture back into the sauce pan to remove pods and seeds. Heat again stirring constantly over medium heat until cream is thick and coats the back of a spoon. Remove from heat and whisk in reserved rum. Refrigerate unused creme. Serve warm or cold over bread pudding. If you are making the creme anglaise ahead of time and wish to serve it warm, re-heat in a sauce pan over medium low heat (you will get scrambled eggs in the micro).
Tips:
- Use a metal bowl for the crème anglaise, as it conducts heat more evenly than glass or plastic. - Make sure the egg yolks and sugar are well combined before adding the hot milk, to prevent the eggs from curdling. - Stir the crème anglaise constantly while it is cooking, to prevent it from scorching. - If you don't have a candy thermometer, you can check the consistency of the crème anglaise by dipping a spoon into it. If the custard coats the back of the spoon and leaves a clear trail when you run your finger through it, it is ready. - You can flavor the crème anglaise with various spices, extracts, or liqueurs. For this recipe, spiced rum and vanilla extract are used. - Crème anglaise can be served warm or cold. It can be used as a sauce for desserts such as cakes, pies, and fruit tarts. It can also be used as a filling for éclairs, profiteroles, and cream puffs.Conclusion:
Spiced rum crème anglaise is a delicious and versatile dessert sauce that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you serve it warm or cold, with fruit or cake, this crème anglaise is sure to be a hit.
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