31 Flavors Creme Anglaise… in the islands?
10 Feb
You know you’re in the land of Milk and Plenty when you’re standing in front of the cool, shiney refrigerated receptacle of 31 (or the available number) of familiar and some not familiar voices calling your name. You’re suppose to choose one or two, right? That is the idea. In my head I see a lowly cone with a tower of various dips of ice cream attempting to remain as one before toppling over. Weren’t we supposed to blog about Classic Creme Anglaise? (Oh, just tasted mine, mmmm) I could describe with words…. but you know, make it and see for yourself. Velvet, smooth, silkie, you get the idea? A secret: Its much better than melted vanilla ice cream.
Google and I decided to join forces and just find out a few, mind you of the trillion (yep, thats right Washington D.C.) of different variations of creme anglaise. There are approximately 387,000 listings for some creme anglaise topic. So, that just gives you an idea of the possibilities one has with this Classic Creme Anglasie. Like ice cream, which it can become if churned and frozen. What? You learned something new? (he he) It can be infused, or flavored with liqueurs, chocolates, coffees and tea, spices, citrus zest….. it is limitless. So, there you go Raskin Bobbins of 31 flavors. ( no, didn’t misspell it…..just a family joke)
I stayed with Dorie’s classic recipe, however I did use Madeleine Kamman’s technique. Call me lucky, because its been a while since I have made Creme Anglaise, but mine came together flawlessly. It was magical to watch the chemistry. Did you enjoy how the bubbles were absorbed as the scalding milk was slowly stirred together with the egg and sugar mixture? One of my “go to” books is The New Making of a Cook, by Madeleine Kamman (don’t laugh, I’m listening). I’ve included a link where you can read about her technique for Creme Anglaise. In the pages of her book, Madame Kamman displays more than just a recipe (as on the link). She writes with detailed information, and explains the chemistry as well as history. She really connects you with the food and imparts her passion for food and cooking.
You know Mary the FoodLibrarian, would love it if you went to your local library and checked out cookbooks for reference. BTW, its a really good way to decide if you want to invest in a particular title before you buy. That was just a tip. 
My multi-sport husband, who is training for a half-iron man tasted our Tuesdays With Dorie, Floating Islands tonight. You probably can guess that this is not in the food group of which he ordinarily partakes. Please don’t tell on him. Also, he will be the first to tell you he doesn’t have a sophisticated palate. He loved it. He just wanted all the Creme Anglaise as well. he he My remarks: How can anyone not like the classic vanilla of the luscious Creme Anglaise? I’ve enjoyed it before as an accompaniment to another dessert. However, I have never had Floating Islands before, along with the caramelized sugar on top for contrast both in texture and flavor. I am speechless. Lovely, soft clouds, silkie and vanilla with a little crunch of the caramelized sugar. I love that I learned something new today and tasted (okay, really… I ate some, not telling how much) a dessert I would never have ordered in a restaurant or chosen from a cookbook.
Thanks a million for choosing Floating Islands for this week’s recipe Shari, of Whisk a food blog, where you will find the recipe posted. Shari, is cooking through the Cordon Bleu at home cooking school curriculum. She is quite busy in her kitchen making up all kinds of cooking group recipes. I really enjoyed making this because it was new. Its fun to learn a new trick or two. Can you just imagine all the variations and wizardry you’ll see here on the blogroll at Tuesdays With Dorie? This baking group is baking from Dorie Greenspan’s book Baking From My Home to Yours.
Corbin says “Its like eating a marshmallow,” he likes it! He’s my 15 year old baby. Ya know, near and dear. He takes my photos too. Clap Clap Clap Clap!!
Back to the ice cream: As I recall, when I was a little girl, in that little town, I thought ice cream was soft serve…
Wow! That looks really fancy! Nice job!
You did really great with this one! The caramel looks so good.
Looks great. Good job. I didn’t make the Floating Islands this week and now am starting to see all the photos and wishing I had.
It is kind of eating a marshmallow! I couldn’t put my finger on it, but that is exactly right! Your islands look great… I think we should start a new group trying to get through the 387,000 ways to make creme anglaise! But then again… maybe not! That’s a lot of eggs and cream…
Fun post! I never could have guessed that there would be 387,000 hits for creme anglaise. It looks like you skillfully handled every aspect of this dessert! We really liked it too, although I am not sure I’ll make it again. Just so many opportunities for me to mess this up
Glad that your family loved this, too!
Gorgeous caramel.
Wow — “Lovely, soft clouds”? Like eating a marshmallow? I totally screwed this one up somehow, because that’s not how I’d describe mine! I’m glad they worked for you, though.
Awesome post, Amy, as usual. And that last photo looks so good, just like it came out of a cookbook. I mean, the styling, the lighting, the perfection of the floating island and the spun caramel? I sat this one out, and as usual when that happens, I regretted it as soon as I checked out your post.
this was such a fun week and i loved this recipe.yours looks really good,especially all that caramel!
When I grow up I want to make caramel like yours! Seriously, that is the finishing touch for this dessert; yours looks delicious. Glad it was a hit around there.
Nancy
The creme anglaise was my favorite part. I loved it. I’m glad this was a hit for you.
I’m so glad you liked them. And I agree with your son…they do taste like marshmallows. You’re right that creme anglaise is so much better than melted ice cream! Thanks for baking along with me this week!
Creme anglaise is my middle name – you didn’t know that? I ran out of time to make this weeks dessert, but it sure looks awesome!
Thanks for the cookbook to add to my list–and being the daughter of a librarian, I agree with the plug for the local library!
Your caramel is a work of art! Mine drizzled off the fork, and I got too sloppy with it and it ended up a bit messy looking…but I loved this dessert–and the creme anglaise was incredible!!
Looks wonderful…..melted ice cream, indeed & my fave kind, yum, vanilla!
Love the caramel sugar strands you made….very pretty.
~ingrid
Btw, thanks for visiting my blog today!!
Oh, I tried so hard to make little caramel swirls. But to no avail. Yours look so delicate. Beautiful islands.
Great islands. Im glad your family enjoyed it. I missed this one but plan to make the cake!
I, too, would not have picked this recipe from a cookbook or restaurant menu, but I enjoyed it. I think that’s a part of the joy of TWD, it pushes me to try recipes I might not normally pick (same thing with my book club, too).
(Oh, and my 14 year old takes my pictures, so I’m with you on the teen photography!)
wow–impressive caramel work! i could drink a glass of anglaise, btw.
Hi AmyRuth! How come we are not blog friends?! Your blog is so cute! Love it.
I also love that carmelized sugar picture!
Your islands look delish!!! I had to pass on this one, but will make another time. Everyone raves about the crem anglaise, must try. Your pictures are great!
You are such an inspiration and make perfection every time! Plus, it kills me how you make everything sound so simple. You are so talented and creative! Love visiting your post. Have a great week!!
Wow, I love the spun sugar on top!
And it’s good to hear that even triathletes suffer a little willpower breakdown now and then.
Your islands look so beautiful!!! I love your caramel topping !!
I can’t believe there are so many versions of creme anglaise!! Who knew? Very pretty with the caramel. Also, thanks for your comments too.
I love the presentation. I think the caramel looks best when left to its own mind. That looks like a great jazzed up meringue!
The creme anglaise is much better than melted vanilla ice cream! Beautiful photos, too.
Your caramel topping is really delicate and beautiful. I make my creme anglaise differently, too, so I’ll have to track down your reference and compare.
I would agree that this was a very educational week for the TWD gang.
Your islands look fantastic and your caramel? perfecto!
your description of the creme anglaise really makes me wish i tried this week’s TwD recipe! you did a beautiful job. love the caramel too!
That is so cool that your husband is doing an iron-man! I have an iron-man tshirt from PowerBar that I won in a contest at the gym (work out every day for a month and you win) and people always ask if I did an iron man..I pretend and accept the congratulations
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The creme anglaise was my favorite part! Your Floating Island is beautiful. Great caramel work!
I love the way your caramel looks, it’s so chic! I really liked the crème anglaise part of these, it’s just the whole I’m not so sure about. I am glad I tried them though.