Creme Anglaise
Recipe courtesy of Mary Bergin
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- Recipe categories: Dairy, Eggs, Sugar,
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Total Reviews: 3
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By carolelowe_12778552
Mill Valley, 43
on December 11, 2010
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I should've read the reviews before making my first creme anglaise. I had the heat on medium and heeded the instructions to boil, but I think the heat was too high once egg mixture was added and, hence, the sauce isn't that smooth, despite straining twice.
I don't have time to make it again or let it sit an extra day. Boo-hoo.
By mstambaugh9_7041942
Chicago, IL
on August 10, 2007
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I heeded the advice to keep the heat down lower than "medium" when I added the egg mixture and the results were fantastic. I also made it a day ahead which is always a plus! I served it over fresh berries from our farmer's market; very refreshing!
By amlfishe_458795
Alpharetta, GA
on June 11, 2004
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This is a terrific recipe, but I had to do it twice to get the right results. Turn the heat down a bit more than you think is necessary after you've added the egg mixture back in. Also, try to make it the day before--this DEFINITELY gets better if it's left to sit overnight. I placed it over fresh berries and it was a huge hit!