Real African Dishes: [MC-AllEthnic-Recipes] Cinnamon Creme Anglaise

Sunday, July 14, 2013

[MC-AllEthnic-Recipes] Cinnamon Creme Anglaise - French; Carbs 16g; Fiber 2g

* Exported from MasterCook *

Cinnamon Creme Anglaise

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups light cream
1 cinnamon stick
4 egg yolks
1/4 cup sugar
1/2 teaspoon cinnamon

Slowly warm the cream with the cinnamon stick to infuse the cream with the
flavor of the cinnamon; 10 to 15 minutes should be sufficient. While the
cream is heating, beat the egg yolks and the sugar together. When the
cream is hot, remove the cinnamon stick, and gradually pour it into the
yolks, gently stirring with a whisk to keep from creating too many
bubbles, which would later make it difficult to see how the custard is
cooking.

Pour the mixture back into the pan and return it to the stove. Keep the
bowl close by. Cook the custard over medium-heat, stirring constantly with
a wooden spoon. As it cooks it will thicken slightly, but visibly, coating
the spoon. Keep checking the back of the spoon to see how the cooking is
progressing. When the custard no longer falls off the spoon, but coats it,
immediately pour it into the bowl. (Do not let it come to a boil or it
will curdle. If the cream was very hot when you poured it into the eggs,
it may take only a very short time to thicken, so start to check right
away.

Stir in the ground cinnamon. The flavor will strengthen as it sits, so
keep it a little understated. Pour the custard through a strainer into a
clean bowl, cover, and refrigerate until cold.

Variation: Cinnamon Ice Cream - Add 1 cup of heavy cream to the custard
and an additional 1/2 teaspoon freshly ground cinnamon. When the custard
is cold, freeze in a ice cream machine according to instructions. This is
a perfect ice cream to serve with pear, apple, and peach desserts.

Makes 4 to 6 servings

AuthorNote: Serve this instead of cream or ice cream with various fruit
desserts, such as Pear-Apple Crisp or Individual Deep-Dish Fruit Pies.

Cuisine:
"French"
Source:
"The Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Julyn 2013"
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Per Serving (excluding unknown items): 282 Calories; 23g Fat (70.9%
calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; 234mg
Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2
Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0