Best Bourbon Creme Anglaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOURBON CREME ANGLAISE



Bourbon Creme Anglaise image

This great bourbon cream anglaise recipe should be used in Virginia Willis's Mama's Angel Food Cake with Bourbon Creme Anglaise.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 5

2 cups whole milk
6 large egg yolks
1/4 cup sugar
Pinch of fine sea salt
1 tablespoon bourbon

Steps:

  • Prepare an ice-water bath; set aside.
  • Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
  • Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
  • Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE



Banana Bourbon Cake With Bourbon Creme Anglaise image

Make and share this Banana Bourbon Cake With Bourbon Creme Anglaise recipe from Food.com.

Provided by P48422

Categories     Dessert

Time 1h45m

Yield 1 10inch bundt cake, 10 serving(s)

Number Of Ingredients 16

1 1/2 cups pecans, toasted and coarsely chopped
1 cup chopped bittersweet chocolate
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 lb unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large ripe bananas (pureed in a food processor or blender)
4 large eggs
3/4 cup Bourbon
1 1/2 cups light cream
1 tablespoon dark brown sugar
6 egg yolks
3 ounces Bourbon

Steps:

  • Preheat the oven to 350°F.
  • Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
  • Make sure all the ingredients are room temperature, including the eggs.
  • Toss the pecans with 1/4 cup of the flour and set aside.
  • Sift together the remaining dry ingredients and set aside.
  • Cream the butter and sugar together until very light and fluffy.
  • Add the bananas and mix until incorporated.
  • Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
  • On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
  • Gently fold in the pecans and the chocolate.
  • Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
  • Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
  • For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
  • Remove from the heat.
  • Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
  • Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
  • As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
  • Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
  • DO NOT BOIL.
  • Keep the heat low or you'll have scrambled eggs.
  • Pour the mixture through a fine mesh sieve, then add the bourbon.
  • Cool completely and serve with the cake.

Nutrition Facts : Calories 775.3, Fat 42.1, SaturatedFat 18.6, Cholesterol 270.4, Sodium 160.3, Carbohydrate 74, Fiber 3.8, Sugar 37.4, Protein 11

BOURBON CREME ANGLAISE



Bourbon Creme Anglaise image

Categories     Bourbon     Simmer     Boil

Yield makes 3 cup

Number Of Ingredients 5

2 cups whole milk
6 large egg yolks
1/4 cup sugar
Pinch of fine sea salt
1 tablespoon bourbon

Steps:

  • Make an ice bath by filling a large bowl halfway with ice cubes and water.
  • In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
  • Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
  • Set a sieve over a large, clean bowl and pass the custard through the sieve.
  • Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

MAMA'S ANGEL FOOD CAKE WITH BOURBON CREME ANGLAISE



Mama's Angel Food Cake with Bourbon Creme Anglaise image

This wonderful dessert recipe for mama's angel food cake with bourbon creme anglaise is courtesy of Virginia Willis and can be found in her "Bon Appetit, Y'all" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 8

1 1/4 cups sifted cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine sea salt
1/2 vanilla bean, split and scraped or 1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
Bourbon Creme Anglaise, optional

Steps:

  • Preheat oven to 375 degrees with a rack set in the center of the oven.
  • Sift flour together with 3/4 cup sugar. Repeat process three times; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tarter, and salt on medium speed until foamy. Add vanilla-bean seeds and almond extract. With the mixer on medium speed, slowly add remaining 3/4 cup sugar. Continue mixing until whites are glossy and stiff peaks form.
  • Sift enough of the flour mixture over the egg white mixture to lightly dust the top. Gently fold flour mixture into the egg white mixture. Repeat process until all the flour is incorporated into the egg white mixture.
  • Gently spoon batter into a 10-inch tube pan. With a spatula or knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth top to remove any large peaks.
  • Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert pan over a bottle (such as a 2-liter soda bottle or wine bottle) until completely cooled, about 2 hours.
  • To serve, set upright, and using a butter knife or a long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice using a serrated knife or an angel food cake cutter; serve drizzled with bourbon creme anglaise, if desired.

ROASTED APPLES WITH BOURBON CRèME ANGLAISE



Roasted Apples With Bourbon Crème Anglaise image

Make and share this Roasted Apples With Bourbon Crème Anglaise recipe from Food.com.

Provided by Jessica K

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup maple syrup
1 tablespoon grated orange rind
1/2 cup orange juice
1/4 cup dried cranberries
1 teaspoon cinnamon
6 apples, peeled and cored (such as Golden Delicious)
1/2 cup toasted chopped pecans
3 egg yolks
1/4 cup granulated sugar
1/2 vanilla bean, halved lengthwise (or 1 tsp/5 mL vanilla)
1 cup whipping cream (heavy cream)
2 tablespoons Bourbon or 2 tablespoons whiskey

Steps:

  • Bourbon Crème Anglaise:.
  • In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
  • Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
  • Stir in vanilla (if using) and bourbon.
  • Pre-heat oven to 400.
  • In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
  • Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
  • Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.

Nutrition Facts : Calories 425, Fat 23.6, SaturatedFat 10.5, Cholesterol 148.7, Sodium 23, Carbohydrate 51.2, Fiber 4.7, Sugar 41, Protein 3.4

CRèME BRûLéE NAPOLEON WITH BOURBON CRèME ANGLAISE RECIPE



Crème Brûlée Napoleon with Bourbon Crème Anglaise Recipe image

Provided by BobLongo

Number Of Ingredients 15

Custard
Egg Yolks - 6
Sugar - 1/2 cup
Heavy Cream - 2-1/4 cups
Vanilla bean - 1, split
Phyllo Squares
Phyllo Dough - 2 sheets
Butter - 2 tablespoons, melted
Confectioners' sugar
Bourbon Crème Anglaise
Egg Yolks - 5
Milk - 2 cups
Sugar - 3/4 cup
Vanilla bean - 1, split
Bourbon - 2 tablespoons

Steps:

  • Serving: 6 To make the custard: Preheat the oven to 325 F. In the metal bowl of an electric mixer fitted with a balloon whip, combine the egg yolks and sugar and beat lightly. Add the cream and scrape the seeds from the vanilla bean into the eggs with the tip of a knife. Continue to beat until thickened. Pour the mixture through a fine mesh strainer into a shallow pan that has been filled with plastic wrap. Place the pan containing the custard into a larger pan. Fill the bottom pan halfway with water, being careful not to wet the custard, and set in the preheated oven to bake for 25 to 30 minutes or until the custard is set and firm to the touch. (A cake tester inserted into the center should come out clean without any milky residue.) Remove from the oven and refrigerate until cool. Place in the freezer for 20 minutes. Preheat the broiler or ready a blowtorch. Invert the custard onto the back of a sheet pan, and cut into 2- inch squares. Sprinkle the squares liberally with sugar and brown under the broiler or with a blowtorch. To prepare the phyllo pastry: Preheat the oven to 350 F. Line an inverted baking sheet with parchment paper or aluminum foil. Place 1 sheet of phyllo dough on the baking sheet. (Keep the remaining dough covered with a towel to keep it moist.) Lightly brush the phyllo sheet with melted butter, sprinkle with the confectioners' sugar, and top with another sheet of phyllo. Brush again with the melted butter and sprinkle with more sugar. Place a second sheet pan on top and weight it down with a cast- iron skillet or any heavy ovenproof object. Bake in the preheated oven until golden brown. To make the bourbon crème anglaise: In a medium heavy saucepan whisk the egg yolks over the low heat until they are pale in color. Whisk in sugar, 1 tablespoon at a time, then continue to whisk until the mixture reaches the consistency of cake batter. Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove the pan from the heat and stir in the bourbon, and remove the vanilla pods. If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of optional butter. Chill the custard for up to 2 days. To assemble the napoleon: In the center of each serving plate place a square of crème brûlée (custard) and top with a phyllo square. Repeat the procedure until the napoleons are stacked 4 layers high. Ladle the crème anglaise around the napoleons and garnish with fresh berries and mint sprigs

MAMA'S ANGEL FOOD CAKE WITH BOURBON CRèME ANGLAISE



Mama's Angel Food Cake with Bourbon Crème Anglaise image

It is necessary to sift the flour before measuring it for this cake. This is an anomaly; if flour is sifted at all these days (not that common anymore), most baking recipes call for sifting after it is measured. Here, the flour is sifted once before measuring, then an additional four times with the sugar to prepare this batter. It may seem like overkill, but it is completely necessary to achieve the traditional light-as-air texture of angel food cake. There is an unusual implement for cutting these delicate cakes found in many silver chests throughout the South. These old-fashioned rakelike cutters typically have a long, slightly offset handle with 3- to 4-inch-long tines that actually split, rather than cut, the cake. They can still be found online and in gourmet catalogs.

Yield makes one 10-inch cake

Number Of Ingredients 14

1 1/4 cups sifted cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/2 teaspoons cream of tartar
1/2 vanilla bean, split and scraped, or 1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
Bourbon Crème Anglaise (recipe follows)
2 cups whole milk
6 large egg yolks
1/4 cup sugar
Pinch of fine sea salt
1 tablespoon bourbon
(makes 3 cups)

Steps:

  • Position an oven rack in the lower part of the oven. Preheat the oven to 375°F. Sift the flour with 3/4 cup of the sugar. Re-sift three times. Set aside.
  • To prepare the batter, in the bowl of a heavy-duty mixer fitted with the whisk, place the egg whites, salt, and cream of tartar. Whisk on medium speed until foamy. Add the vanilla-bean seeds and almond extract. With the mixer on medium speed, add the remaining 3/4 cup of sugar, a little at a time, until the whites are glossy and hold stiff peaks when the whisk is lifted. Sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
  • Gently spoon the batter into an ungreased 10-inch tube pan. With a spatula or a knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth the top to remove any large peaks.
  • Bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert the pan over a bottle (such as a 2-liter soda bottle or wine bottle) and let rest until completely cooled, about 2 hours.
  • To serve, set upright, and using a butter knife or long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice with a serrated knife or angel food cake cutter. Serve drizzled with crème anglaise.
  • The cake will keep in an airtight container for up to 2 days.
  • Make an ice bath by filling a large bowl halfway with ice cubes and water.
  • In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
  • Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
  • Set a sieve over a large, clean bowl and pass the custard through the sieve.
  • Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

Related Topics