The mere thought of a variety of creams for desserts and cakes is appetizing. Protein, custard, butter ... Each of us has personal preferences and favorite dishes from which saliva flows.
Not everyone knows that the creams and fillers that we love with all our hearts have come to us from other countries and have a long history, as well as the unusual Angles sweet sauce. It's time to find out what Anglez Cream is. Recipe and photos you will find in this article.
What it is?
Angles cream in common people is called vanilla sauce or custard. This popular filler is prepared in 20 minutes and is suitable for making desserts as well as serving as an independent dish.
Anglez cream is a simple sauce of sour cream consistency, which consists of yolks (sometimes whole eggs), sugar, fat milk, cream and vanilla. As a rule, it spreads in a warm form, and cools down when it cools. It belongs to the category of mixed handicrafts. In other words, it is a custard, which is prepared in a deep dish by boiling milk and yolks.
Custard is a liquid or sauce. The term is widely used by confectioners. It can act as a separate dessert with the addition of chocolate, cookies and ice cream. But more often it is used as a filling for baking (cakes, cakes, eclairs).
Anglez cream: history of origin
Creme Anglaise, despite its English name, is of French origin. The first mention of it can be found in the 1876 issue of Ecole des Cuisinières (translated from French as the Culinary Book).
Like the French and the British, this cream is listed simply as custard. Over a century and a half, this sauce has become the progenitor of many variations of fillers. In the original version, Angles was prepared using only eggs and milk, later vanilla, chocolate, coffee, rum and citrus were added to it. In England, it is customary to serve this dish hot and thick, and in France, on the contrary, cold and liquid. Not sure how to make Anglez cream? The recipe with the photo below will help you!
Classic recipe
Anglez cream is a popular recipe because it is easy to prepare. The process takes no more than 20 minutes, and only eggs and milk are needed from the products. Although to get a truly delicious dessert, the cooking scheme can be modified.
Ingredients:
1. Egg yolks - 5 pieces.
2. Milk 3.2% - 300 ml.
3. Cream (either confectionery or fat) - 100 ml.
4. Sugar - 3 tbsp.
5. Vanilla leguminous - 1 pc. (can be replaced with vanilla powder).
Stages of preparation:
1. All dairy products are mixed and poured into a deep pan, add vanilla (seeds, ground pod, powder), bring to a boil.
2. As soon as the milk and cream boil, they must be removed from the stove. At this time, you need to beat the yolks with sugar (until completely dissolved). Put the milk mixture on the stove again and let it boil.
3. Pour the boiling milk mixture into an egg-sugar mixture in a thin stream, then mix thoroughly, put in a water bath and hold until the cream thickens.
Tip: to prevent the formation of lumps, you need to thoroughly mix the cream at the last stage.
Fruit klafuti with rum English cream
Clafouti is another dessert of French origin. It resembles a regular fruit cake in its shape, and the cooking method is similar to a casserole. In France, this dessert is traditionally prepared with cherries. Let's look at how to cook klafuti (the recipe with Angles cream is especially popular).
Ingredients for the pie:
1. Seedless cherries (fresh, frozen) - 400 g.
2. Chicken eggs - 3 pcs.
3. Milk - 100 ml.
4. Wheat flour - 6 tbsp.
5. Sugar - 5 tbsp.
6. Baking powder - 1 tsp.
7. Salt - a pinch.
8. Butter (for lubrication) - 1 tsp.
Ingredients for Cream:
1. Yolks - 3 pcs.
2. Milk - 200 ml.
3. Cream - 75 ml.
4. Rum - 2 tsp (used only for flavoring, it goes well with cherries). You can use food flavoring - 1 ml.
Stages of preparation:
1. Cooking dough for klafuti. Put eggs and sugar in a deep bowl. Beat with a whisk or mixer until the sugar dissolves and the mass itself doubles.
2. When the mixture is ready, it is necessary to pour flour, baking powder and salt into it in small portions.
3. Pour milk into a homogeneous mass, while continuing to whisk the dough with a whisk. Try to maintain a semi-fluid consistency. If necessary, add some more flour or milk.
4. Lubricate the mold with butter, then lay the cherries in one layer. Gently spread the batter over the cherries. Send the klafuti into the oven, preheated to 200 degrees. Bake for no more than half an hour until a golden crust appears.
5. While preparing the cake, we take up the preparation of the filler. Anglez cream, the recipe of which is very simple and popular, is ideal for klafuti pie. In a deep bowl, mix cream, milk and rum (flavor). Put on the stove.
6. Beat the yolks with sugar until completely dissolved. The boiled milk and cream in a thin stream must be poured into the egg mixture until you reach a homogeneous mass.
7. Put the liquid cream in a water bath until the cottage cheese thickens. By this time, the cake should be ready.
8. On slightly cooled pie, pour Anglez cream and spread evenly over the surface. Allow to cool. As a rule, the sauce thickens, acquiring a stable form.
We prepare a thick Anglez cream for the cake
This sauce is not just for pies. How to make a thick Anglez cream? You can see the recipe for the cake in the instructions below.
Ingredients:
1. Yolks - 5 pcs.
2. Cream (chilled, confectionery) - 200 ml.
3. Sugar - 50 g.
4. Vanilla, chocolate, pistachios, rum, flavorings and colorings - to taste.
Stages of preparation:
1. Pound sugar with yolks until a uniform consistency is obtained.
2. Add the filler to the cream and beat with a mixer until stable peaks form (this will help fill the cake with a thick and thick cream), then put on a slow fire. Stir constantly, bring to a boil.
3. Pour hot cream into a thin mixture in a thin stream, pour into a metal dish and place in a water bath. Stir until the cream thickens and stops draining from the spoon.
To make the sauce thick and viscous, it is recommended to use greasy chilled cream. Anglez Cream is a recipe that has won the hearts of millions of women. Amazing filler is used to decorate fruits, muffins, eclairs and cakes.