Spiced Rum Creme Anglaise Recipes

SPICED RUM CREME ANGLAISE

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.

ENGLISH CREAM WITH DARK RUM

Steps:

• Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon colored.
• Heat the milk and the vanilla in a saucepan. Do not boil.
• Gradually add the milk to the yolks. Cook over medium heat with a wooden spatula, swirling and scraping constantly to keep the mixture moving. Draw your index finger along the back of the spatula. If the mixture parts cleanly and stays parted, the correct consistency has been reached. This occurs at about 185 degrees.
• Pour the mixture through a fine-meshed strainer into a small bowl. Cool at room temperature, stirring occasionally to maintain smoothness.
• Add the rum, if desired, and refrigerate.

BREAD PUDDING WITH SPICED RUM CREME ANGLAISE RECIPE - (4.3/5)

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).

CREME ANGLAISE I

Steps:

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• 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.