Creme anglaise is French for "English cream". A light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk. Delicious poured as a sauce over cakes or fruits.
Cup(s) Heavy Cream
Table Spoon(s) Sugar
Each Egg Yolks
- Preheat oven to 350 degrees
- In a sauce pan, bring cream and sugar to a just boil
- Temper it into the eggs slowly while whisking
- Pour into ramekin and bake with a water bath for 30 minutes or until set