Creme Anglaise I

"Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems.... I believe that you "boiled"..." See more your egg yolks. Try waiting and letting the cream temper before adding the yolk mixure, then bring it back up to a boil. HTH"

"Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks very well..." See more or use an electic mixer or egg beater. To avoid glops - Be sure to use a heavy saucepan and don't turn the heat up too much. On my stove it was about a 3.5 or 4 of 10 (electric) or else the egg will cook and congeal. Temper the egg well and cook it slowly and you will have a rich, smooth, delicious simple version of a real creme. And if it does get lumps, strain through a mesh sieve - no harm done, it's still yummy!"

"Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I also m..." See moreade a raspberry syrup in addition to the creme anglais and served the brownie with a scoop of vanilla ice cream. Absolutely amazing! If your creme is turning out grainy, it means that your yolk is cooking - in this case you must use a heavier pan, and during cooking stir constantly and vigorously. You may also take your pan temporarily off the heat to stir the yolk back into smooth consistency. If all else fails, the creme can be strained before serving to eliminate the curds. Enjoy!!!"