CREME ANGLAISE (VANILLA CUSTARD SAUCE)
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.
GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE
Provided by Tom Ponticelli
Categories Liqueur Dairy Egg Dessert Bake Orange Vanilla Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
- In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
- In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
- Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
- Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
- Serve souffl s immediately.
APRICOT SOUFFLé
Homemade apricot jam is the secret to this easy soufflé. Plum jam and citrus marmalades are also good choices for soufflés.
Yield 6 servings
Number Of Ingredients 7
Steps:
- Generously butter a 1-quart soufflé or gratin dish and coat with a thin layer of sugar. Preheat the oven to 425°F and position an oven rack in the center of the oven. In a medium bowl combine: 1/2 cup Pastry Cream (opposite), 6 tablespoons Apricot Jam (page 385), A few drops of almond extract.
- Mix well and set aside. In a large copper or stainless-steel bowl, combine: 6 egg whites, at room temperature, A pinch of salt.
- Whisk until soft peaks form. Add: 2 teaspoons cornstarch.
- Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
- Continue to beat the whites for a few more seconds. Quickly but gently fold the egg whites into the apricot mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake for 20 to 25 minutes, until it is puffed and browned. Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.
FLOATING ISLAND WITH APRICOT CREME ANGLAISE
A dessert whose sweetness can set an adult's teeth on edge is given a tart reprieve in this recipe. In thinking about a less-sweet take on île flottante, Melissa Clark considered: What would Julia Child do? Would she purée fresh apricots and stir the mush into the custard to make a sauce that was tangy and bright? The result is a dessert that takes a few hours of your time, but it rewards deeply. It's a familiar classic, brightened up.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make the meringue: Heat oven to 250 degrees. Butter the inside of a 2-quart soufflé mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
- Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth. Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks. Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in almond flour.
- Spoon mixture into the prepared dish and smooth the top. It might overfill the dish; that's O.K. Do not press mixture down. Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
- Prepare the crème Anglaise: In a medium, heavy saucepan, bring milk to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, dribble in about half of the hot milk. (Don't stop whisking or you risk curdling the eggs.) Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan. When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
- Transfer apricot mixture to a food processor or blender, add vanilla and purée until just smooth. Don't overdo it: you don't want a mousse-like froth. Chill until serving, at least 1 hour and up to 3 days.
- Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl. The sugar syrup that's formed will run down the sides of the meringue. Pour apricot crème Anglaise around the island, creating a pale orange sea. Serve garnished with sliced almond and apricots, if you like.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 184 milligrams, Sugar 45 grams, TransFat 0 grams
SPICED RUM CREME ANGLAISE
A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.
Provided by Irmgard
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 98.7, Sodium 18.7, Carbohydrate 6.5, Sugar 4.8, Protein 2.2
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Provided by Karen DeMasco
Categories Milk/Cream Chocolate Egg Dessert Bake Valentine's Day Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
- Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
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Apricot Soufflés with Vanilla Rum Crème Anglaise Recipes
Looking for a dessert that is light, airy, and packed with flavor? These apricot soufflés with vanilla rum crème anglaise recipes are just what you need! This classic French dessert is the perfect way to end any meal, and with its delicate texture and subtle sweetness, it is sure to impress your guests.
Ingredients
For the soufflés:
- 6 ripe apricots, pitted and chopped
- 3 egg yolks
- 6 egg whites
- 1/2 cup sugar, divided
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
For the crème anglaise:
- 4 egg yolks
- 1/2 cup sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp rum
Instructions
For the soufflés:
- Preheat your oven to 375°F.
- Grease six 6-ounce ramekins with butter and dust them with sugar.
- Puree the apricots in a food processor until smooth and set aside.
- In a large mixing bowl, whisk the egg yolks and 1/4 cup of sugar until pale and fluffy.
- Add the apricot puree and cornstarch to the egg yolk mixture and whisk to combine.
- In a separate bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
- Add the remaining sugar to the egg whites and beat on high speed until stiff peaks form.
- Gently fold the egg whites into the apricot mixture until well-combined.
- Scoop the mixture into the prepared ramekins, filling them 3/4 full.
- Smooth the tops with a spatula and run your finger around the inside rim of each ramekin to help the soufflés rise.
- Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden brown.
For the crème anglaise:
- In a medium bowl, whisk together the egg yolks and sugar until pale and fluffy.
- In a medium saucepan, heat the milk and vanilla extract over medium heat until it starts to simmer.
- Remove the saucepan from the heat and slowly pour the milk mixture into the egg yolk mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the rum.
- Pour the crème anglaise through a fine-mesh strainer into a bowl and let it cool to room temperature. You can also cover the bowl with plastic wrap and chill it in the refrigerator for up to 2 days.
Serving
When you are ready to serve, dust the soufflés with powdered sugar and drizzle the crème anglaise over the top. Enjoy!
Now that you have your own recipe for apricot soufflés with vanilla rum crème anglaise, it's time to get started! Don't be intimidated by the soufflé - with the right ingredients and a little patience, you can create a beautiful, delicious dessert that will impress even the most discerning of guests. Try it out today!