Crème Anglaise is a classic french sauce, custard made with egg yolks, sugar and hot milk and flavoured with vanilla, it’s commonly used to finish desserts such as puddings or as a base to make ice-cream. We use Crème Anglaise with our desserts in our Melbourne catering business.
- 200g Castor Sugar
- 8 Egg yolks
- 1ltr Milk
- Heat milk in pot till quite hot, don’t boil.
- whisk yolks and sugar until light and creamy
- Take milk off stove and add to egg mixture - incorporating wekk
- cook mixture over a water bath / double boiler on medium heat until the sauce coats back of wooden spoon.