Best Creme Anglaise For Caramel Topped Semolina Cake Recipes

ISABELLE'S SEMOLINA CAKE

Steps:

• 1. Preheat the oven to 400°F (200 °C). Have ready a 6-cup (1 1/2 l) soufflé dish or charlotte mold.
• 2. Make the caramel: Place the 6 tablespoons sugar in a small heavy saucepan over medium heat. It will gradually dissolve, and as it does so, swirl it around in the pan. When it is a pale caramel color, after 4 to 5 minutes, quickly pour it into the mold, swirling the mold so the caramel completely covers the bottom. Use the pastry brush to brush the sides of the mold with the melted butter.
• 3. Whisk the eggs in a small bowl until they are blended and set aside.
• 4. Place the milk, 3/4 cup (150 g) sugar, and vanilla bean in a medium-size heavy saucepan. Stir, and heat over medium heat until the milk is steaming and small bubbles have formed around the edges. Immediately remove from the heat, cover and let infuse for 10 minutes. Then remove the vanilla bean, rinse it well, and reserve it for another use.
• 5. Return the milk to medium heat, and when small bubbles have formed around the edges, add the salt and the semolina, lightly sprinkling the semolina over the milk and stirring constantly. Continue to stir constantly as the semolina cooks (it will thicken dramatically), until it has become like a paste, at least 10 minutes.
• 6. Remove the semolina from the heat and whisk in the eggs until they are thoroughly combined. Then whisk in the nutmeg and stir in the raisins.
• 7. Pour the mixture into the prepared mold and bake in the center of the oven until the cake is puffed and golden, 45 minutes.
• 8. Remove the mold from the oven and let it cool for 10 minutes. Then unmold the cake onto a serving platter.

FRENCH SEMOLINA CAKE WITH PISTACHIO CRèME ANGLAISE

Steps:

• Preheat the oven to 350°F. Butter and flour a 9- or 10-inch springform pan, and wrap the outside of the pan with foil (this will ensure that no batter leaks out during the baking process).
• In a heavy-bottomed 2-quart saucepan, combine the milk with half the sugar and bring to a boil. Stir in the semolina and cook over low heat, stirring with a wooden spoon, until thickened (about 10 minutes). Stir in half the butter and the remaining sugar. Remove from the heat and cool, stirring now and then. Stir in the remaining butter, the whole eggs plus 6 yolks, and the vanilla. In an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry, and fold by thirds into the semolina mixture. Pour the batter into the prepared pan. Place the pan in a larger baking dish and add warm water to reach about halfway up the cake pan. Bake for 1 hour. Test with a toothpick or skewer to see if the cake is set and the crumb is dry. Remove from the oven and water bath and cool completely before removing from the pan. Serve with the crème anglaise and fresh berries or cherries.
• Toast the nuts in a 350°F oven for a few minutes to dry them out and loosen the skins. Wrap the nuts in a dish towel and rub off the skins (as much as possible). When the nuts are cool, grind them very finely. Place the nuts, milk, and cream in a small saucepan and bring just to the boiling point. Remove from heat, cover, and let steep for about 30 minutes. Strain through a fine strainer or cheesecloth and discard the nuts.
• Using a 2-quart saucepan set over medium heat, whisk together the sugar, salt, and egg yolks. In a separate small saucepan, heat the pistachio milk just until it begins to boil, then whisk a small amount into the yolk mixture. Gradually add the remaining milk, stirring constantly. Continue to heat the mixture slowly, to just below the boiling point (but do not let it boil), until it thickens and coats the back of a wooden spoon. Remove the pan from the heat, stir in the almond extract, and continue to stir for a few minutes. Strain the custard into a bowl and set aside or refrigerate until ready to use. To serve, spoon a generous pool of the custard onto a small dessert plate and top with a slice of the cake.

CREME ANGLAISE FOR CARAMEL-TOPPED SEMOLINA CAKE

Steps:

• Prepare an ice-water bath and set aside. Bring milk and cream to a boil in a heavy-bottomed saucepan over medium-high heat.
• Meanwhile, in a medium bowl, whisk yolks and sugar together until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170 and 180 degrees on an instant-read thermometer.
• Remove from heat and strain into a bowl; stir in vanilla. Place bowl in ice-water bath and stir to cool, about 20 minutes. Remove bowl from ice-water bath and cover; transfer to refrigerator for at least 24 hours and up to 3 days before using.