Chocolate Crème Anglaise

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

For a richer crème anglaise, substitute heavy cream for up to half the milk.

To flavor with a vanilla bean instead of vanilla extract, first split the bean in half lengthwise (a). Scrape the pulp from inside the bean with a paring knife, as shown in the illustration (b). Add the pulp and the split bean to the milk before heating it in step 3.

Method