Creme anglaise is a classic vanilla custard sauce that pours like silk, made by gentle heat and steady stirring to reach nappe without curdling. Precise custard temperature and calm tempering keep this stirred custard fluid yet stable for fruit, cakes, and chocolate desserts.
Essential Concepts
– Heat low; stir constantly
– Temper yolks
– 175 to 180°F, 79 to 82°C
– Nappe coat on spoon
– Strain, chill fast, store cold