Madeleines Basic Creme Anglaise Recipes

MADELEINES

Steps:

• Before starting this Madeleines recipe, make sure you have organised all the necessary ingredients.
• Pour the castor sugar over the whole eggs.
• Blanch the ingredients using a whisk.
• Add the zest of half a lemon...
• ... then squeeze to get the juice.
• Add 3/4 of the milk. Combine well with a whisk.
• Combine the flour and baking powder together...
• ... and sift over the batter.
• Combine well with a whisk.
• Add the melted butter (it should have cooled down first)...
• ... and the remaining milk.
• Refrigerate the preparation for 15 minutes.
• In the meantime, butter your mould if you are using tinplate or aluminium. If you're using a Flexipan silicone mould, there is no need to grease beforehand. Fill the cavities up to 3/4...
• ... using a piping bag.
• In a fan-assisted oven preheated at 250°C, reduce the temperature to 200°C and bake for approximately 10 or 12 minutes.
• The madeleines should be puffed and golden.
• When cooked, remove from the oven and let cool a little before releasing the madeleines from the mould.

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.

MADELEINE'S BASIC CREME ANGLAISE

Steps:

• In a medium saucepan set over medium heat, scald milk.
• In another medium saucepan, mix together egg yolks, sugar, and a pinch of salt with a wooden spoon until well blended, being careful not to make the mixture foamy. (The egg yolks and sugar will now be mixed enough and will not curdle on contact with the scalded milk.)
• Stir the scalded milk into the egg-yolk mixture very slowly. A thin, white layer of foam will float to the surface of the uncooked custard.
• Place the saucepan over high heat. Using the wooden spoon, stir the custard in a "V-O" pattern: Start at 11 o'clock on the "face" of the saucepan, stir down to 6 o'clock, and return to 1 o'clock; then stir around the edges of the saucepan, beginning and ending at 12 o'clock. Continue stirring this way until the foam starts to lighten in color. The custard will become smoother and smoother; continue cooking until there is no more foam on the surface of the custard and only a few larger bubbles remain at the edges, about 4 minutes. At this point, an instant-read thermometer should read between 165 and 170 degrees. Remove the saucepan from the heat.
• Using a hand whisk, beat the custard as strongly as possible in order to cool it (this process will prevent the eggs from being poached). Continue beating until the thermometer registers 155 degrees and the custard evenly coats a spoon and leaves a clean mark when you run your finger through it.
• Prepare an ice bath: Fill a large bowl halfway with ice cubes; toss salt generously among the cubes, and add a bit of water.
• Add vanilla extract to the custard. Set a sieve over a large clean bowl, and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.

FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE

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.

EASY MADELEINE RECIPE

Steps:

• Beat eggs with sugar until pale yellow. Add the orange zest.
• Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
• Refrigerate the batter for at least 1 hour! Or overnight. This is really critical for getting the "hump" of a Madeleine, the traditional mark of this classic French cookie.
• Preheat oven to 350F/(176C).
• Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
• Spoon 1 tablespoon (15 ml) of batter into the center of the well and don't touch it. It will spread out by itself and keep a more uniform shape that way.
• Bake 7-8 mins until slightly golden around edges and centers look set and a slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
• Once cooled completely and dust with powdered sugar and serve!
• These are best eaten the day they are made. Batter can be made 2 days ahead of time.

SIMPLE CREME ANGLAISE

Steps:

• In a bowl, whisk together sugar, egg and vanilla.
• In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
• Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
• Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.