Crème Anglaise, also known as English cream, is a classic French dessert sauce that is used to accompany a variety of desserts such as puddings, fruit tarts, and cakes. This rich and creamy sauce has a delicate vanilla flavor and a smooth, custard-like consistency that is sure to elevate any sweet treat.
One of the great things about Crème Anglaise is its versatility. It can be served warm or cold, and it can be flavored with a wide range of ingredients such as chocolate, coffee, or v...
Crème Anglaise, also known as English cream, is a classic French dessert sauce that is used to accompany a variety of desserts such as puddings, fruit tarts, and cakes. This rich and creamy sauce has a delicate vanilla flavor and a smooth, custard-like consistency that is sure to elevate any sweet treat.
One of the great things about Crème Anglaise is its versatility. It can be served warm or cold, and it can be flavored with a wide range of ingredients such as chocolate, coffee, or various liquors to create a unique and delicious sauce that perfectly complements your dessert.
While it may seem intimidating to make your own Crème Anglaise from scratch, it is actually quite simple and only requires a few basic ingredients. With a little patience and attention to detail, you can create a velvety sauce that will impress your guests and elevate your desserts to the next level.
In this recipe, we will walk you through the steps to make a classic vanilla Crème Anglaise. We will discuss the best techniques for tempering eggs, and how to achieve the perfect consistency and flavor. With a little practice, you will be able to master this essential dessert sauce and use it to enhance all of your favorite sweet treats.