Crème Anglaise

Vanilla Custard Sauce

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • Egg yolks,
  • granulated sugar and half-and-half


Preparation Method

The egg yolks and sugar are whipped together until light and fluffy. Scalded half-and-half is added, and the mixture is thickened by stirring over simmering water.

If Crème Anglaise is chilled at this stage, then churned and frozen, it becomes Vanilla Ice Cream