Creme Anglaise

Preparation info

  • Makes 1½ Cups to Serve

    4 to 6

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

CRÈME ANGLAISE is a vanilla custard sauce with many uses. It is usually used as a sauce and served both warm and cold to accompany cakes, French puddings, crêpes, fruit, and soufflés. It is the base from which both French Ice Cream and Bavarian cream desserts (such as Marquise Alice) are made, and it can be easily flavored with chocolate, coffee, or any variety of liqueur.

The classic technique fo