Crème anglaise as sauce for the plate

Preparation info
  • Yield: Approximately 20 ounces ,


    servings, each weighing 1⅔ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In the bowl of an electric mixer outfitted with the whisk attachment, whip the egg yolks and sugar until light in color and thick.
  • When the whisk is lifted from the bowl, the mixture should flow slowly in a thick ribbon.
  • Transfer the mixture to a stainless steel bowl and set aside.
  • In a medium-sized heavy saucepan, bring the milk along with th