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 ...

Dessert: Creme anglaise is just the best poured on top of chocolate brownies, or to make floating islands ! This is a tricky ...

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 ...

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 ...

Add the vanilla pods as well. Lower the temperature to keep it from simmering and cook for 10 minutes, stirring frequently with a wooden spoon. Remove the cream from the heat.

Of course, vanilla crème anglaise is the perfect complement to fruit pies like this blueberry cobbler or this Dutch apple pie. Vanilla also pairs well with a pecan pie or an egg tart.

Preparation. Step 1. Place a rack in middle of oven; preheat to 300°. Spread out brioche on a rimmed baking sheet. Bake, tossing halfway through and reducing oven temperature if browning too fast ...

As Ina explains in her new book Cook Like a Pro, “Vanilla ice cream is essentially crème anglaise that’s been frozen. I reverse the process and end up with crème anglaise!” It’s very smart.

Pour the milk into a heavy-bottomed saucepan. Scrape the vanilla bean seeds into the milk, and drop in the bean. Add the hazelnuts. Heat until just simmering (do not boil), about 4 minutes, then ...