| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Dessert |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Whole milk |
| 3 |
c |
Whipping cream |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 11 |
|
Egg yolks |
| 1 |
tb |
Vanilla |
| 1 1/2 |
lb |
White bread (I used French – toasted and buttered) |
| 10 |
|
Oranges peeled and sectioned |
|
|
Cinnamon |
| 2 |
c |
Milk |
| 2 |
c |
Whipping cream |
| 1 1/2 |
c |
Sugar |
| 12 |
|
Egg yolks (up to) |
| 3/4 |
c |
Orange juice |
INSTRUCTIONS
CREME ANGLAISE
From: pinn@cpqhou.sys.hou.compaq.com (Steve Pinn)
Source: Aug. 1 issue of the Texas Magazine in the Houston Chronicle
Preheat oven to 325 F.
Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add
cream mixture and whisk vigorously. Stir in vanilla. Strain into a bowl.
To assemble: Layer toased bread, orange sections and cinnamon in 7 or 8
individual 2 cup bowls or charlotte molds. Place in a bain-marie (water
bath) filled with hot water about halfway up the pudding dishes. Bake 30-40
minutes until the custard is firm. Remove from the water bath. Refrigerate
to store. Reheat in bowls in a 300 degree oven for serving. Turn out of
molds onto serving plates and serve with Creme Anglaise.
Creme Anglaise: Scald milk and cream. In a separate bowl whisk sugar and
egg yolks. Add milk mixture and whisk vigorously. Heat over low to med
heat until mixture will coat the back of a wooden spoon. Whisk in orange
juice. Strain and let cool over an ice bath.
I made 1/2 of the quantity and it made enough for 6-8 people. The next
time I will probably use orange slices instead of segments. Finally adding
Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it perfectly.
HZ225WU@UNIDUI.UNI-DUISBURG.DE
(MICAELA PANTKE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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