Michael Daniel

Crème Anglaise

Preparation info
  • Makes

    600 ml

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

This classic is used in various ways for lots of our desserts. You can use the left-over egg whites for making pavlova or some other meringue. It’s easy to make variations of crème anglaise, say by adding stem ginger puréed with its syrup or infusing it with alcohol.

Ingredients

  • 100 g (3½ oz) caster sugar
  • 250 ml (9

Method

  1. Mix half the sugar, all the cream and all the milk with the vanilla pod and seeds in a pan and bring to just below the boil. Bring a little water to a simmer in a pan in which a big mixing bowl, preferably metal, will sit stably.
  2. In the large mixing bowl, beat together the remaining sugar and the egg yolks, then slowly whisk in the cream mix. Set the bowl over the