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.

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 ...

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