Crème Anglaise (a.k.a. vanilla custard) is a versatile pouring custard that’s typically served with fruit desserts, such as crumbles and pies, and often poured into sweet soufflés at the table. As the name suggests, French speakers consider it an English creation as it’s traditionally served with steamed puddings in Britain. It’s also the classic base for ice cream and, when thickened with cornflour becomes the crème pâtissière (also called pastry cream) used to fill profiteroles and eclairs. So a classic crème Anglaise is an all-round handy recipe to add to your repertoire. The key to success in making crème Anglaise is constant stirring over a low heat to ensure a smooth vanilla custard rather than sweet scrambled egg. Save the leftover egg whites to make meringues. If making crème Anglaise ahead of time, cool it quickly in an ice bath, cover the surface with plastic wrap or a cartouche of baking paper and refrigerate until needed. Reheat over a low heat for a few minutes.
Serves 2 as a side dish
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