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Crème Anglaise
Preparation info
- Makes about
345 ml
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
It literally translates as ‘English Cream’ from the French. This custard sauce has a nice rich and smooth texture and can be served warm or cold, as you prefer. If you prefer it a little thicker, then you can always add more egg yolks.
Ingredients
60 g 2 oz 3
Method
- In a bowl, whisk
40 g 1½ oz - In a pan, bring the milk and the remaining sugar to the boil with the vanilla seeds.
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