Vanilla Bean Creme Anglaise For Pear Tart Recipes
VANILLA-BEAN CREME ANGLAISE FOR PEAR TART
Use this to make our Pear Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare an ice bath, and set aside. In the bowl of an electric mixer, whisk egg yolks, sugar, and salt on high speed until pale yellow and very thick. Set aside.
- Scrape the vanilla seeds into a small saucepan, and add bean, milk, and cream. Bring just to a boil. Remove from heat.
- On low speed, gradually pour half the hot milk mixture into yolk mixture, then pour yolk mixture into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a bowl. Place bowl in prepared ice bath, stirring occasionally, until chilled. Use immediately, or refrigerate, covered, up to 3 days. Gently whisk before using.
CREME ANGLAISE
French for "English Cream" this custard sauce is perfect for pouring on a variety of desserts and only requires five ingredients, which you may already have in your kitchen! Serve this Creme Anglaise with our Chocolate Souffle.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Whisk together yolks and sugar in a medium bowl until pale, about 4 minutes.
- Pour milk and cream into a medium saucepan. Scrape in vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk 1/3 cup into egg-yolk mixture. Return to pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.
- Pour mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard solids. Chill until cold, stirring occasionally.
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