CRéME ANGLAISE
Provided by Dorie Greenspan
Categories sauces and gravies, dessert
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 5
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
MINT CREME ANGLAISE
This is a creamy sauce used to decorate dessert plates, or as a side sauce. Especially good to dress up a chocolatey dessert.
Provided by Leta8076
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place egg yolks, vanilla, sugar and salt in a medium size metal or other heatproof bowl.
- Whisk together until well blended.
- Heat heavy cream, milk and 1 Tbls mint leaves in a medium size saucepan over medium heat until it JUST begins to simmer.
- (taste for mint flavor, and add more mint if needed; may take up to 3 tbls depending on strength of flavor desired) Temper the egg mixture by slowly whisking in about 1/3 of the hot cream mixture, adding it in a thin stream while whisking vigorously to avoid cooking the eggs.
- Then slowly add the egg/cream mixture back into the remainder of the heated cream, whisking to blend.
- Heat mixture over medium-low heat, stirring constantly with a spatula, until the anglaise coats the back of the spatula (just at 180F, but be very careful not to exceed 180F or mixture will curdle).
- Partially immerse pot in a bowl of ice water to stop cooking.
- Strain through a chinacap to remove most of the mint leaves.
- Chill immediately.
Nutrition Facts : Calories 1806.7, Fat 152.8, SaturatedFat 90.8, Cholesterol 1261.4, Sodium 302.9, Carbohydrate 93.3, Fiber 0.1, Sugar 76.1, Protein 21.1
MINT CREME ANGLAISE
Here's a refreshing change of pace dessert topping. This is delicious! It's great on about anything where a mint flavor is needed. I like to slice a piece of angel food cake, add ice cream,(your choice)then a dollop of the mint creme anglaise. Go a step further and drizzle on some choc. syrup!! Please use pure vanilla extract, it wil taste so much better. Times do not include steeping time.30
Provided by FLUFFSTER
Categories Sauces
Time 40m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a heavy medium saucepan, combine the cream and mint and bring just to a boil over high heat. Remove from the heat to set aside to steep for 45 minutes. Strain the cream and return it to the saucepan; reheat until warmed through.
- In a medium bowl, whisk the egg yolks with the sugar until blended. Gradually whisk in the hot cream. Pour the mixture in a clean saucepan and cook over moderate heat, stirring constantly with a wqooden spoon, until it reaches 160°F, is slightly thickened and just coats the back of a spoon, 6 to 8 minutes. Don't let the custard boil, or it will curdle.
- Immediately strain the custard into a metal bowl and set it into another larger bvowl of ice water to cool, stirring occasionally. Stir in the vanilla. Cover and refrigerate until chilled for up to 1 day.
Nutrition Facts : Calories 823.3, Fat 77, SaturatedFat 46.2, Cholesterol 562.9, Sodium 87.3, Carbohydrate 28, Fiber 0.8, Sugar 20.6, Protein 8.2
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