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 ...

Sometimes only whites are used, to avoid cholesterol. As for sugar, add more if the creme anglaise is to be used to make something cold, such as ice cream, because chilling dulls both flavor and ...

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 ...

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.

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 ...