Best 7 Vanilla Rum Creme Anglaise Recipes

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Vanilla rum crème anglaise is a classic French dessert sauce that is rich, creamy, and flavorful. It is made with a custard base that is flavored with vanilla and rum. Crème anglaise can be served warm or cold, and it is a delicious addition to a variety of desserts, such as cakes, pies, and fruit salads. With so many variations of this classic recipe, it can be difficult to determine which one to make. However, there are some key ingredients and techniques that are essential for creating the perfect crème anglaise.

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

APRICOT SOUFFLES WITH VANILLA RUM CRèME ANGLAISE



Apricot Souffles with Vanilla Rum Crème Anglaise image

Categories     Milk/Cream     Rum     Food Processor     Mixer     Egg     Dessert     Bake     Apricot     Vanilla     Chill     Simmer     Boil     Candy Thermometer     Ramekin     Gourmet

Yield Serves 6

Number Of Ingredients 15

6 ounces dried apricots (about 1 1/2 cups)
1 1/2 cups water
3/4 cup sugar plus additional for coating ramekins
1 tablespoon fresh lemon juice
1 tablespoon dark rum if desired
1/2 teaspoon vanilla extract
5 large egg whites
1/4 teaspoon cream of tartar
Accompaniment:
Vanilla rum crème anglaise
2 cups half-and-half
1/2 vanilla bean, split lengthwise
5 large egg yolks
1/4 cup sugar
1 tablespoon dark rum, or to taste

Steps:

  • To make the apricot soufflé:
  • In a heavy saucepan simmer apricots, water, and 1/2 cup sugar, covered, 20 minutes. Transfer hot mixture to a food processor and purée until very smooth. Force purée through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, a pinch salt. Cool purée completely. Purée may be made 2 days ahead and chilled, covered,. Bring to room temperature before proceeding. Transfer purée to a large bowl.
  • Preheat oven to 350°F. Generously butter 7-ounce (3 1/2- by 1 3/4 - inch) ramekins and coat with additional sugar, knocking out excess.
  • In another large bowl with an electric mixer beat whites with pinch of salt until foamy. Beat in cream of tartar and beat whites until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one forth meringue into purée to lighten and fold in remaining meringue gently but thoroughly. Ladle batter into ramekins and bake soufflés on a baking sheet in middle of oven 20 to 25 minutes, or until puffed, golden brown, and just set in center.
  • Remove ramekins from oven. With 2 forks pull open center of each soufflé and pour some crème anglaise into each opening. Serve soufflés immediately.
  • To make the vanilla rum crème anglaise:
  • In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.
  • In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days. Makes about 2 1/4 cups.

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

Steps:

  • In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
  • In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
  • Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

CREME ANGLAISE I



Creme Anglaise I image

Spice with ground cinnamon or cloves, if desired.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 4

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

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.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g

CREME ANGLAISE II



Creme Anglaise II image

This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

Provided by MESHEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 cup half-and-half cream
½ cup white sugar, divided
1 vanilla bean, halved lengthwise
4 egg yolks
2 tablespoons unsalted butter

Steps:

  • In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
  • When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 10.6 g, Cholesterol 80.8 mg, Fat 5.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 11.2 mg, Sugar 9.5 g

CREME ANGLAISE



Creme Anglaise image

This velvety pouring custard is fantastic drizzled on puddings, apple crisp, bread pudding and fruit, or pooled under or poured over cake and fruit pies. See below for other interesting additions. I originally saw this recipe in Canadian Living Magazine and wanted to make sure I didn't lose it.

Provided by trick

Categories     Dessert

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

1 cup whipping cream or 1 cup 18% cream
1 cup milk
1/4 cup granulated sugar
6 egg yolks
1 teaspoon vanilla

Steps:

  • In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
  • Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
  • Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
  • (Make ahead: Refrigerate for up to 3 days.).
  • Variations:.
  • Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
  • Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
  • Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.

Nutrition Facts : Calories 369.6, Fat 30.3, SaturatedFat 17.3, Cholesterol 373.3, Sodium 63.6, Carbohydrate 17.9, Sugar 12.8, Protein 6.9

CRèME ANGLAISE



Crème Anglaise image

Categories     Sauce     Milk/Cream     Egg     Dessert     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

6 large egg yolks
2/3 cup sugar
2 cups half and half
1 vanilla bean, split lengthwise

Steps:

  • Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat. Remove from heat. Gradually whisk hot half and half mixture into egg yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Discard vanilla bean. Cover and refrigerate until cold. (Can be prepared 1 day ahead; keep refrigerated.)

Tips:

  • For a richer flavor, use heavy cream instead of milk.
  • If you don't have vanilla beans, you can use 1 teaspoon of vanilla extract.
  • Strain the custard through a fine-mesh sieve to remove any lumps.
  • Serve the crème anglaise immediately, or chill it for later use.
  • Crème anglaise can be used as a sauce for cakes, pies, and ice cream.
  • It can also be used as a filling for éclairs and profiteroles.

Conclusion:

Crème anglaise is a delicious and versatile custard sauce that can be used in a variety of desserts. It is easy to make and can be tailored to your own taste preferences. With a little practice, you can make crème anglaise like a professional chef. So next time you are looking for a special dessert sauce, give crème anglaise a try. You won't be disappointed.

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