Creme anglaise is also the custard base for French vanilla ice cream, or whatever flavor you wish. Add a bit of gelatin to the creme anglaise base, fold in some whipped cream, and chill; and like ...

The creme de la creme of dessert sauces, creme anglaise reigns in the pastry kitchen ... Yet with about 15 minutes’ work and with the most basic of ingredients -- milk, sugar, egg yolks, vanilla ...

Ingredients. 600ml full fat milk; 1 vanilla pod or 1 teaspoon of vanilla extract; 6 free range egg yolks; 55g castor sugar; Method. The vitally important cooking tip here is that the sauce must ...

This creamy Vanilla Pudding Pie has a rich custard filling made with egg yolks, whole milk, and a vanilla bean, all in a ...

1 tsp. vanilla extract 1 tsp. rum extract 1 tsp. orange zest ¾ tsp. cinnamon ¼ tsp. nutmeg 5 cups brioche bread, cubed ½ cup raisins. For the Crème Anglaise: 6 lg. egg yolks ½ cup sugar 1 cup ...

Heat the oven to 200 degrees. In the bowl of a standing mixer or with a hand-held mixer, whip the egg whites and the cream of tartar on high speed until soft peaks form, about 1 minute.

Julia Child made French cooking accessible to the masses, but one of her favorite sweets was a little-known dessert dating ...

In a medium mixing bowl, beat the egg yolks together, thoroughly. Next you're going to temper the milk mixture. Whisking the entire time, add about 1/4 cup of warm milk to the egg yolks.