Crème Anglaise, the French name for English Cream is a light pouring custard used with various dessert types. You can almost serve Crème anglaise with any lovely dessert. With warm malva pudding or as decoration around a lovely Pavlova. This crème anglaise recipe is an “oldie” in my recipe journal and I have used it countless times through out my entire career. At first, I found the step where you must get it exactly to cover the back of a spoon, very hard to master, but with time I have mastered it. It just become easier and easier the more you do it. This is a lovely pouring custard to use on your dessert table if you serve a buffet. You can serve it in a lovely see through modern jug which can blend in and compliment the table as well. With this recipe, you can do the same as with the Crème Pâtissière recipe. You can cut the vanilla pod/bean lengthwise, scrape the seeds and then use the rest of the vanilla bean to flavour the milk and cream mix by adding it to it and discarding it later. The vanilla pod/bean seeds also give a lovely visual affect, another good reason to do it as it will show you have put in some extra effort!
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Serves: 10 Prep time: 15 Minutes Cook time: 15 Minutes Ready in: 30 Minutes
Nutrition: Calories 15 Carbs: 3 g Protein: 0.4g Fat: 0.5g