Creme Anglaise

Published December 20, 2006.

Why this recipe works:

We found that slow, continuous stirring over low heat gave us the smoothest crème anglaise recipe. Running the spoon along the sides and bottom of the saucepan prevented the yolks from curdling.

We found that slow, continuous stirring over low heat gave us the smoothest crème anglaise recipe. Running the spoon along the sides and bottom of the saucepan prevented the yolks from curdling.

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Makes about 2 cups

If you cannot find a vanilla bean, stir 1 teaspoon vanilla extract into the finished sauce. Be sure to heat the custard slowly, stirring continuously, over low heat. When stirring, run the spoon along the sides and bottom of the saucepan to prevent the yolks from curdling.

Ingredients

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