RECIPE FOR CREME ANGLAISE RECIPES

CREME ANGLAISE SAUCE | ALLRECIPES

Creme Anglaise Sauce | Allrecipes image

Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces Dessert Sauce Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 5

Ingredients

2 large egg yolks
1 cup heavy cream
? cup white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon vanilla extract

Steps:

Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

Nutrition Facts : Calories 618.5 calories, CarbohydrateContent 40.4 g, CholesterolContent 367.9 mg, FatContent 48.5 g, ProteinContent 5.1 g, SaturatedFatContent 29 g, SodiumContent 53.7 mg, SugarContent 36.4 g

CRÈME ANGLAISE RECIPE | EPICURIOUS

Crème Anglaise Recipe | Epicurious image

An easy Crème Anglaise recipe.

Provided by EPICURIOUS.COM

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

½ cup whole milk
½ 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.)

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SIMPLE CREME ANGLAISE RECIPE | BBC GOOD FOOD

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.
From bbcgoodfood.com
Reviews 4
Total Time 20 minutes
Cuisine English

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.

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SIMPLE CREME ANGLAISE RECIPE - FOOD.COM

This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.
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Calories 108.2 per serving

Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

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CLASSIC CRÈME ANGLAISE RECIPE - GRACE PARISI | FOOD & WINE

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg. Beautiful Desserts
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In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.

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BASIC CREME ANGLAISE RECIPE | MARTHA STEWART

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.
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Category Dessert & Treats Recipes

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.

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CRÉME ANGLAISE RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine french
Calories 214 per serving

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.

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CRÈME ANGLAISE RECIPE | MYRECIPES

We prepared our Crème Anglaise with milk instead of heavy cream to reduce the fat and calories. So expect a slightly thinner consistency but the same delicious flavor. Store leftover sauce in an airtight container in the refrigerator up to 1 week, and serve over fresh berries.
From myrecipes.com
Total Time 4 hours 18 minutes
Calories 47 calories per serving

Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.

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CRÉME ANGLAISE RECIPE - NYT COOKING

There is a French expression that I love — péché mignon, or a harmless “little sin,” and this sweet, fragrant, egg yolk-rich, vanilla seed-flecked custard sauce is mine. I serve it with everything from crumbles to chocolate cake to trifle, the ultimate crème anglaise dessert. Make sure to have a digital thermometer handy when you make it, so you can heat the mixture to just the right temperature without worrying about the eggs curdling. You will also know when they custard sauce has cooled sufficiently.
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Total Time 1 hours
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CREME ANGLAISE ( VANILLA CUSTARD SAUCE) RECIPE - FOOD.COM

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CREME ANGLAISE RECIPE - THE SPRUCE EATS

Jan 30, 2011 · Creme Anglaise is a classic vanilla custard sauce. This creme anglaise recipe is simple to make, with only four ingredients—egg yolks, milk, sugar, and vanilla—and taking a mere 20 minutes. Not to be confused with Creme Patissiere, which is a thicker custard and pastry cream, creme anglaise is a thinner custard sauce and a pouring cream.
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Oct 10, 2021 · Creme Anglaise is a classic vanilla custard sauce. This creme anglaise recipe is simple to make, with only four ingredients—egg yolks, milk, sugar, and vanilla—and taking a mere 20 minutes. Not to be confused with Creme Patissiere, which is a thicker custard and pastry cream, creme anglaise is a thinner custard sauce and a pouring cream.
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