Crème anglaise is basically custard. It may seem old fashioned to make your own custard but it is an essential part of a pastry chef’s artillery. From these four basic ingredients of milk, cream, sugar and egg yolks, pure magic happens. It adds a decadent finishing touch when served as a sauce to accompany simple fresh berries, it’s the building block to any good ice-cream (see recipe on this site), and I like to use an under-sweetened or “base anglaise” to make my Chocolate Mousse (see recipe on this site).Level of difficulty medium
Season All year round
Featured as part of our Cooks and their Books series.