I first learned about Creme Anglaise in college when my friend Jennifer made an incredible Apple Dumpling with Creme Anglaise. I was a convert… and went right out and bought the cookbook!
Here is a nice variation!
Tink
*When I dream, I cook and bake like an artist!*
Apple Tart With Eggnog Creme Anglaise
INGREDIENTS
Pastry:
10 tablespoons unsalted butter, slightly softened
1/3 cup sugar
1 egg, lightly beaten
2 cups flour
1/4 tsp salt
Creme anglaise:
3 egg yolks
2 tablespoons sugar
1 cup milk
1/2 tsp nutmeg
1/4 teaspoon cinnamon
3 tablespoons dark rum
Filling:
1 1/4 cups sour cream
1/4 cup granulated sugar
1 cup flour;divided
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 medium granny smith apples
1/2 dark-brown sugar
2 ounces walnuts, coarsely chopped
3 tablespoons unsalted butter, softened
INSTRUCTIONS
To prepare pastry:
STEP 1 – Cream together butter and sugar until light and fluffy.
STEP 2 – Gradually whisk in egg.
STEP 3 – Combine flour and salt; slowly add to butter mixture, mixing well.
STEP 4 – Cover with wax paper and let rest 30 minutes.
STEP 5 – Press onto the bottom and up the sides of a 9 1/2 inch quiche pan or deep-dish pie pan.
STEP 6 – Set aside. (This can be done 48 hours in advance, covered and held in refrigeration).
To prepare the creme anglaise:
STEP 1 – Whisk together the egg yolks and sugar.
STEP 2 – In a medium saucepan, bring the milk to a boil.
STEP 3 – Whisk into the yolk mixture and pour back into the pan.
STEP 4 – Stir constantly over medium heat until the sauce thickens.
STEP 5 – Remove from the heat and stir in the nutmeg and cinnamon.
STEP 6 – Let the sauce cool 15 minutes before stirring in the rum.
STEP 7 – Cover and refrigerate until ready to use. (This can be done 48 hours in advance).
Prepare the filling:
STEP 1 – Whisk together the sour cream, sugar, 1/2 cup flour, the eggs, cinnamon, nutmeg and salt.
STEP 2 – Peel, core and cut the apples into 1/4 inch slices; cut the slices in half crosswise.
STEP 3 – Stir into the sour-cream mixture.
Assemble the pie:
Preheat oven to 350 F
STEP 1 – Transfer the apples to the pastry-lined pan and bake in a preheated 350 degree oven for 20 minutes.
STEP 2 – While the tart is cooking, combine the remaining 1/2 cup flour, the brown sugar and walnuts. STEP 3 – Add the butter to form a crumb mixture.
STEP 4 – Remove the tart from the oven, sprinkle the crumb topping and continue baking 25 minutes.
STEP 5 – Cool the tart on a wire rack.
STEP 6 – Serve warm or at room temperature with the chilled creme anglaise.