Best 4 Spiced Creme Anglaise Recipes

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Spiced creme anglaise is an exquisite dessert sauce that combines the richness of custard with the warmth of spices, resulting in a velvety and flavorful creation. Whether you prefer the classic notes of cinnamon and nutmeg or the zesty tang of ginger and cardamom, there is a spiced creme anglaise variation to suit every palate. This versatile sauce can elevate a variety of desserts, from simple cakes and tarts to elegant fruit salads and ice cream sundaes. With its smooth texture and aromatic spices, spiced creme anglaise adds a touch of luxury to any culinary occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED RUM CREME ANGLAISE



Spiced Rum Creme Anglaise image

A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.

Provided by Irmgard

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

4 egg yolks
3 tablespoons granulated sugar
1 cup cold milk
1 teaspoon vanilla extract
1 tablespoon spiced rum

Steps:

  • Whisk the egg yolks in a small bowl until smooth and pale.
  • In a small saucepan, combine the milk, sugar and vanilla.
  • Stir over medium heat.
  • Remove from the heat just before the milk starts to boil.
  • While whisking, slowly pour the hot milk into the yolks.
  • Pour the mixture back into the saucepan.
  • Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
  • Let cool completely.
  • Add the rum.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 67.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 98.7, Sodium 18.7, Carbohydrate 6.5, Sugar 4.8, Protein 2.2

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME



Gingerbread Cakes With Eggnog Creme Anglaise & Spiced Carame image

This recipe is from Chocolatier Magazine December 2001, by Julia Usher. It's a great holiday dessert.

Provided by Kristenblakley

Categories     Low Protein

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 32

eggnog creme anglaise
2 cups heavy cream
1/2 cup sugar
4 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground nutmeg
1 tablespoon rum
1 tablespoon Bourbon
spiced caramel sauce
1 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1 tablespoon light corn syrup
3/4 cup heavy cream
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
gingerbread cake
2 1/2 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
3/4 teaspoon salt
4 teaspoons coriander seeds
1/2 cup dates, about 4 oz pitted
1/2 cup butter, softened
1/2 cup sugar
1 cup molasses
2 large eggs, at room temperature
1 cup boiling water

Steps:

  • Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
  • Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
  • Place egg yolks and salt in a bowl and whisk until blended. Set aside.
  • Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
  • Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
  • Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
  • Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
  • Make Spiced Caramel Sauce.
  • Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
  • Bring to a boil over med high heat. Stirring to dissolve sugar.
  • Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
  • Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
  • Cool pour into container and refrigerate can be warmed before serving.
  • Gingerbread Cakes.
  • Preheat oven to 350 degrees.
  • Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
  • Sift Flour, spices, baking soda and salt together in a bowl and set aside.
  • Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
  • Dice dates into pieces and coat with 2 tablespoons of flour set aside.
  • In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
  • Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
  • 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
  • Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.

Nutrition Facts : Calories 641.9, Fat 32.5, SaturatedFat 19.5, Cholesterol 186.5, Sodium 512.9, Carbohydrate 83.2, Fiber 1.9, Sugar 53.5, Protein 6.1

SPICED CREME ANGLAISE:



SPICED CREME ANGLAISE: image

Categories     Apple

Number Of Ingredients 6

• 2 cups heavy cream
• 1/2 teaspoon orange zest
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 3 large egg yolks
• 1/4 cup sugar

Steps:

  • Prepare an ice bath by filling a large metal bowl with ice and water. Combine cream, zest, cinnamon, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Remove from the heat. In a medium bowl, beat the egg yolks and sugar until pale and thick, about 2 minutes. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon. Place in an ice bath and stir until cool. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold. Yield: 2 cups

BREAD PUDDING WITH SPICED RUM CREME ANGLAISE RECIPE - (4.3/5)



Bread Pudding with Spiced Rum Creme Anglaise Recipe - (4.3/5) image

Provided by christoph

Number Of Ingredients 21

6 cups bread cubes, stale overnight
1/2 cup raisins
1/4 spiced rum, Sailor Jerry's or Captain Morgans
2 cups milk
1/4 cup butter
3 large eggs, beaten
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble topping
1/2 cup brown sugar, packed
1/4 cup butter, softened
1 cup pecans, chopped
Creme Anglaise
2 cups heavy whipping cream
3/4 cup granulated sugar
1 vanilla bean, split and scraped
4 egg yolks
Reserved rum from soaked raisins

Steps:

  • Cut bread into 1″ pieces and allow to stale overnight. Place raisins with rum in a small bowl. Toss to coat, cover and allow to hydrate for at least one hour or overnight. Position rack in the center of the oven and heat to 350º F. Lightly grease a 13″ x 9″ casserole dish. Drain the raisins and reserve the liquor for creme anglaise. Pour milk in a large mixing bowl. In a small bowl heat butter in microwave until liquid, do not overheat. Add butter to milk to cool it. Add sugar, eggs, vanilla, spices, and salt. Mix well to combine. Add bread cubes and toss to coat, allowing mixture to stand for about 15 minutes for bread to absorb liquid. Stir a couple of times to make sure everything gets soaked. While bread cubes are soaking up the milk and egg mixture, mix together the butter, brown sugar, and pecans to create a crumble. Pour soaked bread into prepared casserole dish, spreading evenly with a spatula. Sprinkle brown sugar and pecan mixture evenly over the dish. Bake for 35 to 45 minutes or until set. Remove from oven. To prepare the Spiced Rum Creme Anglaise: Separate eggs, place yolks in medium-sized bowl. Heat cream and sugar in a heavy bottom sauce pan over medium heat, stirring often. Split the vanilla bean lengthwise and scrape seeds. Add pod and seeds to the cream and continue to heat until cream begins to simmer around the sides of the pan, about 145º F. SLOWLY stream about half of the cream into the egg yolks, constantly whisking. It is very important to add the eggs slowly to avoid making scrambled eggs. Once the eggs are tempered add the remaining cream. Strain the egg and cream mixture back into the sauce pan to remove pods and seeds. Heat again stirring constantly over medium heat until cream is thick and coats the back of a spoon. Remove from heat and whisk in reserved rum. Refrigerate unused creme. Serve warm or cold over bread pudding. If you are making the creme anglaise ahead of time and wish to serve it warm, re-heat in a sauce pan over medium low heat (you will get scrambled eggs in the micro).

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the milk and cream are cold before starting the recipe.
  • Stir the custard constantly while it is cooking to prevent it from curdling.
  • If you are using a vanilla bean, split it open lengthwise and scrape out the seeds before adding them to the custard.
  • Strain the custard through a fine-mesh sieve to remove any lumps.
  • Serve the crème anglaise warm or cold, depending on your preference.

Conclusion:

Spiced crème anglaise is a delicious and versatile dessert sauce that can be used to top many different desserts. It is also a great way to use up extra egg yolks. With a few simple ingredients and a little bit of time, you can easily make this classic dessert sauce at home.

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