Crème Anglaise

Crème anglaise is a pourable custard sauce made by cooking milk, egg yolks, and sugar over low heat, without starch, until it coats the back of a spoon. It is poured over desserts or forms the base of derivatives like bavarois and ice cream. In French it means 'English cream.'

Where It’s Used

“Serve the crème anglaise in a separate sauceboat alongside the hot soufflé.”