This recipe is a classic 101 of patisserie. All chefs and pastry chef must know how to make a pure, rich, vibrant “Crème Anglaise. It is often and by mistake called a custard. This has no form of starch in it and remain of a pouring viscosity has it is a sauce.
The technique of the Crème Anglaise is a basic to create ice cream and bavarois (French mousse cake). The Bavarois are used in all glaze cakes. So, if you want to know how to make a glaze cake you first need to know how to make a “Crème Anglaise correctly”.
Crème Anglaise is not difficult but tricky. The eggs yolks are used as a thickening agent and cook at 72-75°C, over 80°C they will simply scramble and it is too late.
Watch my video, and give it a try. You can use the Crème Anglaise to serve with, ice cream, pudding, pies, trifles, eggnogs, display on a plate, floating island and so on the list is grand.
Let’s go and give it a try.