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Cinnamon Creme Anglaise
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 cup milk
3/4 cup heavy cream
2 cinnamon sticks
4 large egg yolks
1/4 cup sugar
Gallery
Cinnamon Creme Anglaise
Recipe Summary
Yield: Makes 2 cups
Gallery
Cinnamon Creme Anglaise
Cinnamon Creme Anglaise
Cinnamon Creme Anglaise
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 cup milk
- 3/4 cup heavy cream
- 2 cinnamon sticks
- 4 large egg yolks
- 1/4 cup sugar
Directions
Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.
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All Reviews for Cinnamon Creme Anglaise
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All Reviews for Cinnamon Creme Anglaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
