Best Cinnamon Crème Anglaise Recipes

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STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE



Steamed Persimmon Pudding with Cinnamon Crème Anglaise image

Fragrant persimmons star in this new take on the classic British cake.

Provided by Carolyn Beth Weil

Categories     Food Processor     Egg     Ginger     Dessert     Steam     Thanksgiving     Persimmon     Cinnamon     Jam or Jelly     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
1 tablespoon fresh lemon juice
1/4 cup apricot preserves
Cinnamon Crème Anglaise
Special Equipment
8-cup metal pudding mold

Steps:

  • Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
  • Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
  • Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
  • Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Serve pudding at room temperature with Cinnamon Crème Anglaise.

CREME ANGLAISE SAUCE WITH CINNAMON



Creme Anglaise Sauce with Cinnamon image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 6

12 egg yolks
1 tablespoon cinnamon
1 ounce vanilla
2 1/4 cups heavy cream
3/4 cup milk
6 ounces sugar

Steps:

  • Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.

CINNAMON CRèME ANGLAISE



Cinnamon Crème Anglaise image

Provided by Carolyn Beth Weil

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups whole milk
1 3 1/2- to 4-inch-long cinnamon stick, broken in half
6 large egg yolks
5 tablespoons sugar
Pinch of fine sea salt

Steps:

  • 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.

CINNAMON CREME ANGLAISE



Cinnamon Creme Anglaise image

Make this for our Chocolate Mousse Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 cup milk
3/4 cup heavy cream
2 cinnamon sticks
4 large egg yolks
1/4 cup sugar

Steps:

  • 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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