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6 Cups
Easy
Published 2007
Crème anglaise is a so-called stirred custard. It is cooked on the stove top until it thickens into a silky sauce, rather than slowly baked in an oven until set. It is most commonly flavored with a vanilla bean or vanilla extract, as it is here, but it can be infused with coffee, chocolate, or fruit puree, or flavored with a fruit brandy, whiskey, or rum. It can be used as a sauce, hot or cold, for fruit tarts and cakes, or as the base for the world’s best eggnog. It is a base for other sim