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Cinnamon Crème Anglaise

Cinnamon Crème Anglaise


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Ingredients

  • 1 3 1/2- to 4-inch-long cinnamon stick, broken in half

Recipe Preparation

  • Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.

  • Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold. DO AHEAD Can be made 3 days ahead; chill.

Recipe by Carolyn Beth Weil

Nutritional Content

One serving contains the following: Calories (kcal) 107.6 %Calories from Fat 44.9 Fat (g) 5.4 Saturated Fat (g) 2.4 Cholesterol (mg) 163.4 Carbohydrates (g) 11.1 Dietary Fiber (g) 0.0 Total Sugars (g) 10.7t Net Carbs (g) 11.1t Protein (g) 4.0Reviews Section

Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

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  • 2 cups scalded milk
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy (optional)
  • 1 teaspoon lemon or orange zest (optional)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 5 cups day-old brioche, cubed or torn
  • 1/2 cup raisins

Preheat the oven to 350 F. Lightly grease an 11-inch by 7-inch pan and set it aside.

Stir the butter into the hot milk until it has melted. Add 1/4 cup of the buttermilk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.

Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme Anglaise.


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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Chocolate Gâteau with Crème Anglaise, Plus a Giveaway!

So can we discuss chocolate? How Sara and I love all things chocolate? All the brownies and the double-chocolate cookies and the hot chocolate? How we both have entire cookbooks devoted to chocolate? How we have secret stashes of the good stuff tucked into the back corners of our pantries for emergency chocolate-related situations? So when American Heritage Chocolate asked us to share a recipe from their new book, we jumped at the chance.

Part history book (it’s actually published by National Geographic!), part cookbook, this was a fascinating peek into the past of one of my favorite things, plus it’s full of incredible recipes like the Chocolate-Raspberry Silk Tart, Chocolate Tres Leches Cake, Double Chocolate Chip Cookies, and this Fine Chocolate Gâteau with Crème Anglaise (which is basically a fancy way of saying “dense, fudgy, almost-gooey chocolate wedges with creamy vanilla custard sauce.”)

We’re giving away a copy of the book ($19.95), plus a chunk of American Heritage Chocolate (for baking–it’s amazing…not bitter, but it has really nice fruity and spicy notes I definitely tasted some cinnamon in there it’s priced at $12) as well as a canister of their chocolate drink ($22). To enter, use this Rafflecopter: a Rafflecopter giveaway
To make this gâteau, you’re going to need butter (lots of it𔅽 1/4 cups, which equals 2 1/2 sticks), 16 ounces of bittersweet chocolate or American Heritage Chocolate, 7 room temperature eggs, sugar, vanilla extract, flour, salt, and, if you’re feeling it, a little bit of cinnamon.

To make the cake, position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour the inside of a 9″ springform pan,

and swirl the pan so the flour coats the inside of then pan, then tap out the excess flour. Melt the butter in a large saucepan over low heat. Remove the saucepan from heat and add the chocolate. The American Heritage Chocolate is not as dense as regular baking chocolate, so don’t be alarmed. All will be well. We’re talking chocolate here. Allow to stand for about 3 minutes or until the chocolate has softened. Whisk until the chocolate is smooth and melted.

Let the mixture cool until tepid but is still liquid, about 10 minutes. In a large bowl or the bowl of a stand mixer, combine the eggs, sugar, and vanilla.

until the mixture is very pale and tripled in volume (about 3 minutes in a stand mixer or 5 minutes if using a hand mixer).

Reduce the speed to low. Add the chocolate mixture an dmix until combined. Remove the bowl from the stand mixer and lightly sprinkle the flour, salt, and cinnamon over the chocolate mixture.

Fold it in with a flexible spatula and spread the batter evenly in the pan.

Bake until the center is set but the cake jiggles cohesively (like gelatin or a cheesecake) when you shake it gently, about 28-37 minutes (start checking around 28 minutes). Let the gâteau cool completely in the pan on a wire cake rack. Run a knife around the inside of the pan and remove the sides. Wrap the gâteau with plastic wrap and refrigerate until completely chilled, at least 8 hours, preferably 24 hours. It can be refrigerated for up to 3 days.

To make the crème anglaise, heat the milk with the vanilla bean halves (if using) in a medium saucepan over low heat until small bubbles form around the edges of the pan, about 10 minutes.

Remove the vanilla bean halves. Using the tip of a small sharp knife, scrape the seeds from the vanilla bean halves into the milk and discard the pods. In a medium heat-proof bowl, whisk the egg yolks and sugar together until the mixture is pale and thickened. Gradually whisk in about 1/2 cup of the hot milk, then gradually whisk in the remaining milk. Return the mixture to the saucepan and cook the custard on medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of a spoon. Strain the custard through a wire mesh strainer. If using vanilla extract, add it now. Cover the bowl loosely with plastic wrap. Let the sauce cool, stirring occasionally, for about 1 hour.

Refrigerate until chilled (at least 2 hours). To serve, let the cake stand at room temperature for 1 hour. Using a thin, sharp knife dipped into hot water, slice the gâteau. For each serving, spoon a few tablespoons of the crème anglaise onto a dessert plate and top with sliced cake. If desired, dust the top with powdered sugar. I also wouldn’t say no to a dollop of sweetened whipped cream. Just sayin’.


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For the Crème Anglaise

  • 5 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated sugar
  • pinch kosher salt
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 2 c whole milk

Make the Crème Anglaise

  1. In a medium bowl, whisk together egg yolks, sugar, and salt, until slightly lightened in color.
  2. In a medium saucepan, heat milk, vanilla bean scrapings, and vanilla bean pod over medium heat until the mixture is hot, steaming, and bubbling around the edges of the pan. Do not simmer or boil.
  3. Slowly pour the milk mixture into the egg mixture, whisking constantly. Don&rsquot forget to remove the vanilla bean pod.
  4. Once all the milk has been added, pour the entire mixture back into the saucepan and cook over medium heat until the mixture is steaming and thickened slightly, whisking constantly. Once again do not simmer or boil.
  5. Pour the mixture into a medium bowl and chill in the refrigerator until cool.

Spiced Crème Anglaise

2 cups half and half (1 cup whole milk and 1 cup heavy cream)
1 vanilla bean, split lengthwise
1/2 teaspoon cumin seeds
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup sugar
6 organic egg yolks, from large eggs
Pinch of sea salt

1. Place an empty bowl beside your stove top with a fine strainer that is large enough to hold your sauce. Scrape the beans from the vanilla pod. Reserve the pod for another use. Place half and half, vanilla beans, cumin, nutmeg and cinnamon in a 2 cup glass measure. Microwave 2-3 minutes until a film forms on the top.

2. In a heavy bottom sauce pan (Le Creuset) mix the egg yolks and the sugar until the egg yolks turn pale light lemon yellow OFF THE HEAT. Gradually add the hot infused half and half stirring constantly with a wooden spoon. Place over medium heat stirring constantly until the mixture thickens and coats the back of the wooden spoon. Do not let the mixture boil. Strain through a fine mesh sieve.

3. Sprinkle top with about a teaspoon of sugar it will melt and prevent the film from forming on top and let cool.

Copyright © Julie Logue Riordan, Cooking with Julie

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How to Make the Best Cinnamon Bread Pudding

Just when we were “all-in” and raring to jump into the beautiful western North Carolina spring…along came COVID-19 aka coronavirus to derail our plans! With much of our country staying safe and staying home…well, what else is there to do but bake? We’re baking up a storm here at Wildberry Lodge, and we’d like to share one of our favorites with you!

Glenda’s Cinnamon Bread Pudding with Crème Anglaise:

According to Wildberry innkeeper Glenda Cahill, “I always hated bread pudding – at least I thought I did. Then I began to experiment…and found a recipe that I loved. The verdict from my guests is, well… an empty dish.”

  • 2 cups Sugar
  • 6 eggs – beaten
  • 2 1/2 cups milk
  • 1 ½ tsp pure vanilla extract
  • 3-4 cups stale cinnamon bread
  • ½ cup packed brown sugar
  • ½ stick ( ¼ cup ) room temperature butter
  • 1 cup Pecans (chopped)
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 4 egg yolks
  • 1/3 cup sugar

Directions for Bread Pudding

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease or spray an 8 x 12 baking dish (any similar size will work)
  3. Cube bread and add to baking dish
  4. Mix together sugar, eggs, milk and vanilla and pour over bread cubes
  5. Set in refrigerator for at least 15 minutes, but can sit overnight.
  6. In a separate bowl mix the brown Sugar, butter, and pecans .
  7. Sprinkle mixture over bread cube mixture before baking.
  8. Bake 40-45 minutes, until set (baking time may vary, insert testing straw/toothpick into center of pudding if the straw is clean when removed the pudding is set)

Cool 10 minutes and serve warm in dessert cups with Crème Anglaise spooned over top.

Directions for Crème Anglaise

  1. In a small sauce pan, heat cream until it bubbles
  2. While cream is heating, whisk together egg yolks and sugar until smooth
  3. Slowly pour ½ cup of the warmed heavy cream into the egg yolk mixture and whisk together.
  4. Gradually add the egg/sugar/cream mixture back into the rest of the warm cream and continue to cook whisking constantly.
  5. Add the vanilla.
  6. Continue to cook until the mixture coats the back of a spoon.
  7. Serve warm

Note: You can add 1 tbsp cinnamon to regular bread cubes if you do not have cinnamon bread. The smell of this dish baking will bring everyone early for breakfast – so be ready!

Click here if you’d like more of our favorite recipes. When this is all over, and our lives return to normal, Wildberry Lodge and the greater Asheville area await you. Just minutes from both the Blue Ridge Parkway and downtown Asheville, our bed and breakfast offers all the comforts of traditional hotels with the welcoming feel of a private home. Reserve your room online or call 828-683-2525.


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