Cardamom Crème Anglaise Recipes

BANANA MOUSSE WITH CARDAMOM CREME ANGLAISE

Steps:

• Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill.
• In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.

DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE

Steps:

• Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
• Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

JAMES MARTIN - CHOCOLATE CHEESECAKE WITH CARDAMOM CREME ANGLAISE

Steps:

• Grease a 10cm/4in chefs' ring with butter and place onto a plate.
• Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
• Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
• Smooth over the top and sprinkle the chocolate over.
• Carefully remove the ring and top with the orange segments and mint.
• For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
• In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
• Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
• Strain the mixture through a sieve into a bowl and allow to cool.
• For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
• Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.