Custard and crème anglaise are made from egg yolks, sugar, vanilla, and milk or cream, cooked together on the stovetop. Crème anglaise is a thinner, pourable sauce made with less egg yolk, while custard is thicker and made with both egg yolks and whites. Both desserts are delicate and require careful cooking to avoid curdling or scrambling. Crème anglaise is commonly used as a topping for various desserts like pies, tarts, and fresh fruit, while also serving as a base for ice creams and other whimsical creations.
Crème anglaise is a custard-style cream sauce made from egg yolks, sugar, vanilla, and milk or cream, known for its silky, pourable texture.
Unlike thick custard, which uses both egg yolks and whites, crème anglaise relies on minimal egg yolk, resulting in a thinner consistency.
Crème anglaise serves as a versatile dessert base, commonly used as a vanilla bean topping for desserts like apple strudel, pies, and tarts.
Making crème anglaise involves a careful cooking process to prevent curdling and egg scrambling, which can happen if the heat is too high.
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