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How to Temper Creme Anglaise

Adding hot milk to eggs a little at a time keeps the heat from curdling the eggs.

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From Fine Cooking #132, p. 90

Crème anglaise, a lightly thickened dessert sauce made from milk (and/or cream), sugar, vanilla, and egg yolks, is easy to make but requires a technique called tempering, which allows the yolks to thicken without curdling. Yolks begin to set at around 150°F to 155°F, which means you can’t just stir them into hot milk. Instead, you need to whisk a little of the hot milk into the yolks to gently raise the eggs’ temperature; only then do you combine the tempered yolks with the rest of the hot milk.

Get the recipe: Bourbon Crème Anglaise

Photos: Scott Phillips


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