Pumpkin Spice Creme Anglaise
From minitindel 16 years agoIngredients
- 3/4 - cup heavy cream shopping list
- 1/2 - cup half and half shopping list
- 1/4- cup granulated sugar shopping list
- 2- large egg yolks shopping list
- 3/4- teaspoon cornstarch shopping list
- 1/4- cup solid -packed pumpkin shopping list
- 3/4 - teaspoon ground cinnamon shopping list
- pinch of ground nutmeg shopping list
How to make it
- 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
People Who Like This Dish 4
- juels Clayton, NC
- jo_jo_ba Oshawa, CA
- morninlite Kalamazoo, MI
- peetabear Mid-hudson Valley, NY
- chefelaine Muskoka, CANA
- minitindel THE HEART OF THE WINE COUNTRY, CA
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The Rating
Reviewed by 5 people-
Another winnner, ala TINK!! HIGH FIVE! :+D
chefelaine in Muskoka loved it
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Yummy! This sounds delicious!
juels in Clayton loved it
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opens up all kinds of possiblities... ^5
peetabear in mid-hudson valley loved it
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