Best Creme Anglaise Sauce With Cinnamon Recipes

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.

CREME ANGLAISE SAUCE WITH CINNAMON

Steps:

• Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.

CREME ANGLAISE

Steps:

• In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
• In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
• Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
• Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
• To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.

CINNAMON ANGLAISE

Steps:

• In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.
• Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.

CREME ANGLAISE SAUCE

Steps:

• Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
• Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
• Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.