Nov 5, 2015


Anglaise or Crème Anglaise is the French term for English cream referring to pouring custard.

Made from egg yolk, sugar, cream and vanilla the cream is thickened by the the slow agitated cooking of the egg yolks. The egg yolks cannot pass a certain temperature or they will split, meaning the sauce is cooked very slowly over a water bath maintaining maximum control.

Popular, in or poured over many English desserts crème Anglaise is a well used staple in pastry sections world wide.

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