A rich custard sauce that can be served hot or cold over cake, fruit or other dessert. 2-1/2 cups milk 6 egg yolks 1/2 cup sugar vanilla extract to taste Bring the milk to the boil. Beat the egg yolks Read More …
Creme Anglaise
Tag: Anglaise
Creme Anglaise
Basic Vanilla Custard Sauce 2-1/2 cups whole milk 1 cup heavy cream 2 vanilla beans (or 2 teaspoons vanilla extract *) 8 egg yolks 3/4 cup sugar Utensils an extra large bowl half filled with ice and water a medium Read More …
Creme Anglaise
To me, the most versatile dessert sauce is Creme Anglaise. Lay it down as a base, dessert on top, then decorate with your colored fruit sauces–these need be nothing more than a sweetened or spiked fruit puree. 2/3 cup sugar Read More …
Chocolate Bread Pudding with Cinnamon Creme Anglaise
8 ounces Bittersweet chocolate 3 cups Half-and-half 1 cup Sugar 2 large Eggs 4-3/4 cup Fresh bread cubes Cinnamon Crème Anglais (recipe follows) Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale molds. In top of double boiler, Read More …