Best 5 Stout Crème Anglaise Recipes

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Indulge your taste buds with the rich and decadent Stout Crème Anglaise, a culinary masterpiece that elevates classic crème anglaise to new heights. This exquisite custard sauce boasts a velvety texture and a symphony of flavors, thanks to the infusion of stout beer, a dark and malty brew that adds a distinct depth and complexity. Experience the perfect balance of sweetness, bitterness, and roasted notes in every spoonful. Elevate your desserts, pancakes, waffles, and fruits with this extraordinary sauce, or simply savor it on its own as a luxurious treat. This article presents two variations of Stout Crème Anglaise: a classic version that showcases the pure essence of stout beer, and a unique chocolate stout version that introduces a layer of rich chocolate flavor. Both recipes are meticulously crafted to ensure a smooth and creamy texture, making them the ideal accompaniment to a wide range of sweet dishes.

Here are our top 5 tried and tested recipes!

FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE



Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) Recipe image

My Foolproof Creme Anglaise is a sweet custard-like sauce, the name of which is French for "English cream," and my method truly is foolproof.

Provided by Gemma Stafford

Categories     Ingredient

Time 25m

Number Of Ingredients 5

1 cup (8floz/225ml) cream ((any type of fresh cream will do))
1 1/2 cups (12floz/340ml) whole milk
1/2 cup (4oz/115g) sugar, (divided )
1 vanilla bean, (split lengthwise and scraped )
6 egg yolks

Steps:

  • In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
  • Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
  • While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
  • Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
  • Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
  • Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
  • Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
  • Place the custard in an ice bath to cool it down quickly and prevent overcooking.
  • Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.

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.)

CRéME ANGLAISE



Créme Anglaise image

Provided by Dorie Greenspan

Categories     sauces and gravies, dessert

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 5

1 cup whole milk
1 cup heavy cream
2 plump, moist vanilla beans, split lengthwise, pulp scraped out
6 large egg yolks
1/2 cup sugar

Steps:

  • Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
  • Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
  • Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
  • Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

Steps:

  • In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
  • In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
  • Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

STOUT CRèME ANGLAISE



Stout Crème Anglaise image

Categories     Sauce     Beer     Dessert     Freeze/Chill     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
5 large egg yolks
3/4 cup packed light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
Special Equipment
an instant-read thermometer

Steps:

  • Bring beer just to a boil in a small heavy saucepan, then remove from heat.
  • Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.
  • Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.

Tips:

  • Use a good quality stout. This will give your crème anglaise a rich, complex flavor. Avoid using a stout that is too bitter or hoppy, as this can overpower the other flavors in the dish.
  • Don't overcook the custard. The custard should be thick enough to coat the back of a spoon, but it should not be curdled. If you overcook the custard, it will become grainy and unpleasant.
  • Let the custard cool completely before serving. This will allow the flavors to develop and the custard to firm up.
  • Serve the custard with your favorite toppings. Some popular toppings include fresh berries, whipped cream, and chocolate shavings.

Conclusion:

Stout crème anglaise is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for a special occasion or a simple weeknight treat. With its rich, complex flavor and creamy texture, stout crème anglaise is sure to please everyone at your table.

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