Anglaise Sauce Recipes

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FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE



Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) Recipe image

My Foolproof Creme Anglaise is a sweet custard-like sauce, the name of which is French for "English cream," and my method truly is foolproof.

Provided by Gemma Stafford

Categories     Ingredient

Time 25m

Number Of Ingredients 5

1 cup (8floz/225ml) cream ((any type of fresh cream will do))
1 1/2 cups (12floz/340ml) whole milk
1/2 cup (4oz/115g) sugar, (divided )
1 vanilla bean, (split lengthwise and scraped )
6 egg yolks

Steps:

  • In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
  • Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
  • While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
  • Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
  • Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
  • Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
  • Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
  • Place the custard in an ice bath to cool it down quickly and prevent overcooking.
  • Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.

CREME ANGLAISE



Creme Anglaise image

This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

3 cups whole milk
1 1/2 cups sugar
1/4 teaspoon table salt
1 vanilla bean, split lengthwise
6 large egg yolks

Steps:

  • In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.
  • In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).
  • Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.
  • Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.

CREME ANGLAISE SAUCE



Creme Anglaise Sauce image

Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 large egg yolks
1 cup heavy cream
⅓ cup white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon vanilla extract

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.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g

CREME ANGLAISE I



Creme Anglaise I image

Spice with ground cinnamon or cloves, if desired.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 4

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

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.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g

CREME ANGLAISE II



Creme Anglaise II image

This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

Provided by MESHEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 cup half-and-half cream
½ cup white sugar, divided
1 vanilla bean, halved lengthwise
4 egg yolks
2 tablespoons unsalted butter

Steps:

  • In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  • When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g

CRèME ANGLAISE



Crème Anglaise image

An easy Crème Anglaise recipe.

Categories     Condiment/Spread     Sauce     Dairy     Egg     Dessert     Christmas     Thanksgiving     Valentine's Day     Vanilla     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cup

Number Of Ingredients 5

1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Steps:

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)



Crème Anglaise (Classic Vanilla Custard Sauce) image

This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.

Provided by Danilo Alfaro

Categories     Dessert     Sauce     Ingredient

Time 20m

Yield 10

Number Of Ingredients 4

6 extra-large egg yolks
1/2 cup sugar
2 cups milk
1 1/2 teaspoon pure vanilla extract

Steps:

  • Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 13 g, Cholesterol 134 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 13 g, Fat 4 g, ServingSize 2 ounces each (10 servings), UnsaturatedFat 0 g

HOLLANDAISE SAUCE



Hollandaise Sauce image

This creamy lemon sauce is a standard. Make it just before serving.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 6

3 egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

Steps:

  • Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
  • Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g

CREME ANGLAISE ( VANILLA CUSTARD SAUCE)



Creme Anglaise ( Vanilla Custard Sauce) image

A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.

Provided by Bev I Am

Categories     Dessert

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups milk
1/2 cup heavy cream (or whipping cream)
1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup sugar

Steps:

  • Pour the milk and cream into to medium-sized saucepan.
  • If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
  • Heat the milk until bubbles appear around the edge.
  • Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
  • Remove and discard the bean.
  • Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
  • Starting with a few tablespoons, very gradually stir in the hot milk.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
  • Be very careful not to let the custard come to a boil or it will curdle.
  • Allow the custard to cool completely and refrigerate.
  • Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
  • Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.

VANILLA CUSTARD SAUCE



Vanilla Custard Sauce image

This vanilla custard sauce is creamy, and smooth and perfect for pairing with a cake!

Provided by Heather Perine

Categories     Dessert

Time 4h50m

Number Of Ingredients 6

⅓ cup (33 g) granulated sugar
3 large egg yolks
¼ teaspoon salt
¾ cup (180 mL) milk
¾ cup (180 mL) heavy cream
1 teaspoon vanilla bean paste

Steps:

  • Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
  • Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
  • Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
  • Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
  • Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).

Nutrition Facts : Calories 786 kcal, Carbohydrate 57 g, Protein 12 g, Fat 58 g, SaturatedFat 33 g, Cholesterol 566 mg, Sodium 503 mg, Sugar 53 g, ServingSize 1 serving

SAUCE ANGLAISE



Sauce Anglaise image

This is a vanilla sauce that you can use with souffles, ice cream, or almost any other desserts that would normally go well with vanilla. This is not for beginners, it is very difficult to gauge the correct temperature and not overcook the eggs without a candy thermometer.

Provided by CURLAY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 16

Number Of Ingredients 4

1 quart milk
12 egg yolks
2 vanilla beans, split lengthwise
1 ¼ cups white sugar

Steps:

  • Fill a large bowl or dishpan with ice, and place a pot or bowl large enough to hold all of your ingredients into the ice. This is where you will pour the sauce when finished.
  • Place the milk and vanilla beans into a large saucepan or pot over medium heat, and bring to a boil. While waiting for the milk to boil, whisk together the egg yolks and sugar in a medium bowl until thick and creamy.
  • When the milk comes to a boil, gradually whisk it into the egg whites, stirring constantly so that the hot milk does not scramble the yolks. Then pour the mixture back into the pot and place over low heat. Remove the vanilla beans. The seeds may be scraped out, and returned to the sauce if desired.
  • Stir constantly over low heat until the cream coats the back of a metal spoon. Do not allow it to boil. This part is very tricky, it is a fine line between done and overcooked. If you can, use a thermometer to cook the mixture to 182 degrees F (83 degrees C). If you start to see any signs of egg lumps, immediately remove from the heat.
  • Pour the sauce into the awaiting container in the ice bath. This will stop the cooking process. If your sauce had small chunks of egg, you may strain it through a sieve on its way into the container.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 20.7 g, Cholesterol 158.5 mg, Fat 4.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 31 mg, Sugar 20.3 g

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

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.

ANGLAISE SAUCE



Anglaise Sauce image

Provided by Food Network

Categories     dessert

Yield 2 1/2 cups

Number Of Ingredients 4

2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks

Steps:

  • In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

SIMPLE CREME ANGLAISE RECIPE



Simple Creme Anglaise Recipe image

This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.

Provided by mariamtherese

Time 20m

Yield Serves 12

Number Of Ingredients 0

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.

More about "anglaise sauce recipes"

CLASSIC CRèME ANGLAISE RECIPE - GRACE PARISI | FOOD & WINE
2013-12-07 In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes. Step 3. In another medium …
From foodandwine.com
5/5 (2)
Total Time 10 mins
Servings 2.25
  • In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
  • In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.


CRèME ANGLAISE SAUCE FOR DESSERTS - MON PETIT FOUR®
2020-01-04 A recipe for classic crème anglaise, a French custard often served as a dessert sauce for cakes and pastries. Rich, creamy, and sweet!
From monpetitfour.com
4.4/5 (9)
Total Time 15 mins
Category Dessert
Calories 64 per serving
  • In a small saucepan, warm the milk over low heat just until steam begins to rise from it. Do not let the milk boil. Stir in the ground vanilla (if using extract, hold off for now).
  • Slowly add the milk to the egg yolk mixture, one tablespoon at a time, whisking after each addition. Pour the entire contents back into the saucepan and transfer back over to low heat.
  • Stir the sauce with a wooden spoon over low heat until it begins to thicken enough to coat the back of the spoon. The sauce will typically begin to bubble when it's thick enough. You should be able to run your finger down the back of the spoon and leave a clear trail. If you're using vanilla extract, take the sauce off the heat and stir in the extract.


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COOKING CHEF RECIPE FOR SAUCE ANGLAIS | KENWOOD
Chocolate Anglaise Add 2 tbsp of fresh espresso coffee and 80g of chopped up dark chocolate, and stir into the warm sauce. Grand Marnier Add 4 tsp of Grand Marnier and a handful of finely chopped orange zest that has been blanched for 5 minutes in boiling water. Swiss Custard You can add 1 tbsp of fine grated un-waxed lemon zest to the basic ...
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CREME ANGLAISE SAUCE RECIPE BY CHEF JOHN - REDCIPES
2014-03-07 2014-03-07 Creme Anglaise Sauce Recipe by Chef John. Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
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CREME ANGLAISE SAUCE | ALLRECIPES
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