Hello friends!

Creme anglaise is one of the most basic formulas in every pastry chef’s playbook. And for good reason! On its own, it is a thick, rich sauce, delightful served with warm desserts such as bread pudding or apple pie.

But that’s just where it begins to be useful. Whipped cream and gelatine folded into creme anglaise make Bavarian creme, the classic filling for a proper Charlotte Russe. There are also buttercream formulas that add both italian meringue and creme anglaise to the butter.

At work, I like to pour nutella-flavored creme anglaise into hi-ball glasses, set a doughnut on top of each one, and build a dessert display with these for buffets.

But most importantly, and possibly essential to human life, creme anglaise is the base for the greatest dessert of all: Ice cream!

500 grams whole milk

500 grams heavy cream

250 grams granulated sugar

Small pinch of salt

13 egg yolks

Have the egg yolks in a bowl next to the stove before you begin.

In a 2 1/2 quart saucepan, bring the milk, cream, salt, and sugar to a near boil. Remove the saucepan from the heat, and pour a small part of this hot liquid over the egg yolks. Working quickly, whisk the yolks and cream together in the bowl. Add another small part of the hot cream to the yolks, and whisk together. Repeat a third time. As a general rule, I usually temper about half the hot cream into the yolks.

Return the saucepan to the heat, and allow the cream to come to a near-boil. Add the tempered egg yolks to the saucepan, and whisk together. Pay close attention: the egg yolks will thicken the sauce as it cooks, but will also scramble if allowed to boil. The goal is to remove the creme anglaise from the stove as soon as it thickens, before the yolks scramble.

Remove the creme anglaise from the stove. Strain, to remove any cooked eggs, and chill.