Description

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.

Ingredients

• 1  Cup(s) Heavy Cream
1
• 3  Table Spoon(s) Sugar
2
• 3  Each Egg Yolks
3

Directions

1. Preheat oven to 350 degrees
2. In a sauce pan, bring cream and sugar to a just boil
3. Temper it into the eggs slowly while whisking
4. Pour into ramekin and bake with a water bath for 30 minutes or until set