Creme Anglaise is one of the most versatile sauces in the pastry kitchen. It is wonderful served with chocolate cake, as the sauce for floating island and as the base for lots of ice creams. It is also a creamy contrast to fruit desserts such as my tropical fruit vacherin, where I added mango puree to add a bright flavor to the sauce.
I always start with a simple vanilla flavored sauce and then add flavors to it to suit my dessert. Read More