Double Boiler or Direct Heat?

There are three possible ways to cook crème anglaise: in a double boiler above simmering water, in a bowl set directly into simmering water, or in a bowl over direct heat. Cooking in a double boiler above simmering water is the best way to avoid overcooking, but this method takes a long time. The guidelines above advocate cooking the crème anglaise in a bowl set in simmering water. This method is reasonably quick and still offers some protection against overcooking. Nevertheless, the mixture must be watched closely to avoid getting it too hot. Some experienced bakers prefer to cook the custard over direct heat rather than in a double boiler, feeling the stronger heat cooks the sauce faster, and their experience enables them to avoid overcooking. It is best to use one of the hot-water methods until you have some experience cooking this sauce.