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How-To

Crème Anglaise: One Recipe, Many Desserts

A simple custard sauce becomes a variety of delicious and easy sweets

Fine Cooking Issue 04
Photos: Robert Marsala
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The secret to a successful creme anglaise is using the right equipment. Stephen Durfee explains what you should have on hand and why it’s important to use manual labor instead of your pricey mixer combo. He offers guidelines on each of the three major steps to ensure success and photos show examples of common mistakes. Creme anglaise pairs remarkable well with a wide range of flavors, and he includes ice cream, Bavarian cream, and chocolate wafer cookie recipes, along with ideas for using creme anglaise to accent other desserts.

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