Crème Anglaise

Apart from the omission of flour and cornstarch for thickening, crème anglaise is similar to crème pàtissière in terms of method and ingredients. The consistency and application, however, are very different. This pouring custard has a vast array of uses such as an accompaniment for desserts (charlottes are one example) and as a base in ice cream. In L’Art Culinaire Moderne, Pellaprat offers the generous advice “... that if by misfortune your crème anglaise separates from overcooking,