Caramel

Crème anglaise can be prepared with caramel syrup instead of sugar. Prepare a caramel, using 25 percent more sugar than called for in the crème anglaise (see “Caramel Sauces,”. Prepare a caramel syrup by dissolving the still-hot caramel in a small amount of water and then combining the resulting syrup with the hot milk for the crème anglaise.