Recipe

Pumpkin Spice Creme Anglaise Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year ago Anglaise is the French culinary term for a light custard sauce....this can be served hot or cold..... i like it warmed ...but its great either way on ice cream...... and other things ....make sure you get the solid packed pumpkin not the one that ha... More Prep:10m Cook:15m Servings:6	Minitindel
	pumpkin spice creme anglaise

Does this look good? Yeah! / Nope

Fans

jo_jo_ba

juels

chefelaine

peetabear

morninlite

Ingredients

3/4 - cup heavy cream

1/2 - cup half and half

1/4- cup granulated sugar

2- large egg yolks

3/4- teaspoon cornstarch

1/4- cup solid -packed pumpkin

3/4 - teaspoon ground cinnamon

pinch of ground nutmeg

Directions

Bring the heavy cream , half and half and 2 tablespoons of the sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar...

remove from the heat

place the egg yolks , remaining 2 tablespoons sugar, and the cornstarch in a medium heatproof bowl

whisk until thoroughly combined.

ladle 1/4 cup of the hot cream into the yolks and whisk vigorously to combine

pour this back into the saucepan and blend with a whisk

return the saucepan to the heat , and cook on medium heat until it reaches 185 degrees F, use a digital thermonmeter

pour the mixture through a fine gauge strainer into a medium bowl, add the pumpkin , vanilla,cinnamom,and nutmeg and whisk until thoroughly combined.

cool in an ice water bath to 40 - 45 degrees F.

refirgerate the sauce in a tightly sealed container unless using right away...................

makes 1 1/2 cups

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Comments

lacrenshaw 1 year ago said:
Tink,
Count me in as a fan, not only of your recipes, but also of you! Thanks for seemingly knowing exactly what pushes my culinary buttons.
Lorraine

chefelaine 1 year ago said:
Another winnner, ala TINK!! HIGH FIVE! :+D

juels 1 year ago said:
Yummy! This sounds delicious!

peetabear 1 year ago said:
Opens up all kinds of possiblities... ^5

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