Cinnamon Anglaise Recipes
CINNAMON ANGLAISE
Use this recipe with our Pumpkin Souffle.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.
- Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.
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.
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CINNAMON CRèME ANGLAISE RECIPE | MYRECIPES
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4/5 (2)Calories 85 per servingServings 8
- Combine milk, sugar, and cinnamon stick in a small, heavy saucepan over medium-low heat; cook 5 minutes or just until sugar dissolves and mixture is hot, stirring occasionally.
- Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add about half of hot milk mixture, stirring constantly with a whisk (leave cinnamon in pan). Add egg mixture to milk mixture in pan. Cook over medium-low heat 6 minutes or until the mixture thickens and coats the back of a spoon, stirring constantly with a wooden spoon (do not boil).
- Strain sauce through a fine sieve into a bowl; discard cinnamon. Place bowl of sauce in a large ice-filled bowl for 15 minutes or until sauce is room temperature, stirring occasionally. Cover and chill.
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- Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a...
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- 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.
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