Your one-way ticket to silky smooth results. To make a custard, or crème anglaise, as it’s also called, the method is quite simple – egg yolks whisked with sugar and cooked out with the addition of ...

It’s easy to make: Pour milk into a heavy-bottomed saucepan ... preferably overnight. Creme anglaise is a chameleon sauce, able to undergo transformation into an almost endless array of uses ...

If you've already tried to make your own crème anglaise, you'll know that it requires mastering a few steps, like tempering the egg yolks with hot cream and constant whisking to achieve the right ...

The sauce, created by Robert Valdez of the resort’s bakery department, is a creme anglaise flavored with Amaretto liqueur. It’s also wonderful on pound cake, ice cream or other cream puddings.

Make sure the bowl doesn't touch the water as ... Remove from heat and add a quarter cup of cream and stir through.