Seafood “Crème Anglaise”

Preparation info
  • Makes Enough for


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Of course, real crème anglaise is a sweet liquid custard made by gently cooking milk, sugar, egg yolks, and usually a vanilla bean over gentle heat while stirring steadily. A seafood crème anglaise is derived from what used to be called a sauce allemande, velouté sauce (stock thickened with flour) cooked with egg yolks. The difference between a seafood crème anglaise and a sabayon is that the egg yolks aren’t aerated with a whisk. They are simply stirred. For a lighter version, use only