Best Chamomile Crème Anglaise Recipes

Chamomile Crème Anglaise image

Provided by Francois Payard

Yield Makes about 2 cups

Number Of Ingredients 4

Steps:

Bring half and half to simmer in heavy medium saucepan. Add tea bags; remove from heat. Cover; let steep 30 minutes. Strain mixture through strainer into bowl; discard tea bags. Return half and half to same saucepan; bring to simmer.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot half and half. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens very slightly, about 15 minutes (do not boil; sauce will be thin but will thicken slightly when cold). Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Serve cold.

Pear Charlottes with Chamomile Crème Anglaise image

Provided by Francois Payard

Yield Makes 8

Number Of Ingredients 13

1/2 cup water
1/4 cup sugar
3/4 cup golden raisins
1/4 cup dark rum
3 tablespoons honey
1 3/4 pounds firm but ripe Bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes
2 16-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices
1 1/3 cups heavy whipping cream
6 tablespoons sugar
3 large eggs
2 tablespoons dark rum
2 teaspoons vanilla extract
Chamomile Crème Anglaise

Steps:

Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.
Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins.
Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.
Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350°F oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.