Crème Anglaise – Basic Custard Sauce

  Crème Anglaise (pronounced Krem Awn Glezz), is a vanilla custard sauce. It is milk, sugar, and eggs, stirred over low heat, until it thickens, and then flavored with vanilla. Not only is it used for a dessert sauce, but it is the base for making ice cream, Bavarian cream, and crémeux. When prepared properly, […]

Guidelines for Preparing Custard Sauce

  Guideline for Preparing Custard Sauce   The following guidelines will help you succeed, in making any custard sauce. It is especially important to follow these rules, to avoid food poisoning, as well as having your eggs curdle, ruining your recipe. 1.Use clean, sanitized equipment and follow strict sanitation procedures. Egg mixtures are good breeding […]