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1/1 Photo of Creme Anglaise ( Vanilla Custard Sauce)
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.
Units: US | Metric
Serving Size: 1 (653 g)
Servings Per Recipe: 1
The following items or measurements are not included: