Creme anglaise is just the best poured on top of chocolate brownies, or to make floating islands ! This is a tricky recipe, ...

Custard-like crème anglaise is an elegant way to elevate desserts, but it's finicky to make. Luckily, Ina Garten has a ...

Îles flottantes (floating islands) are the perfect finish to any rich meal. Make the crème anglaise in advance to save time, and have fun with your own choice of flavourings. To make the crème ...

To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.

The smell of caramel cooking always brings back childhood memories. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk ...

The base of many icecreams is creme anglaise or English custard cream, which appears so often as a sauce on desserts. There are many recipes for this with varying combinations of milk and cream.

I’m not a huge fan, so here’s a version that starts with a creme anglaise. Place the egg yolks and sugar into a heatproof mixing bowl and whisk until creamy. Place the milk, cream and saffron ...