Well, Crème Anglaise has certainly been an interesting trip through the internet as well as books (remember those?). While everyone seems to agree that this “English Cream” or custard sauce contains some kind of cream or milk, egg yolks, sugar and flavoring – no one seems to agree on the amounts.
Custards, including crème brulee are nothing more than variations of the amount of ingredients used in crème anglaise. While custards are baked in an oven with a water bath to prevent curdling, crème anglaise is referred to as a stirred custard and is cooked on top of the stove. A water bath may be used here also to prevent overcooking. Continue reading