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Reviewed: Nov. 26, 2007

This is an excellent recipe: tastes great and extremely easy and fast to whip up at the last minute. I added some bourbon at the end of cooking it - AppleJack or Calvados works well, too, to give it some kick for my pumpkin bread pudding. It's fantastic and foolproof. If you screw up this recipe you obviously didn't add your hot cream to the egg mixture slow enough. I add at least half of the cream to the egg mixture slowly before adding the agg mixture back into the saucepan and it never fails. Try this!

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Reviewer:

frannieb


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Reviewed: Apr. 16, 2007

This was delicious. Very decedent, creamy and sweet. I paired it with some chocolate crepes that were chocolately, but not overly sweet, and bananas and fresh fruit so it was a great combination. I also substituted fresh vanilla bean (scooped out seeds into the milk mixture and also let the bean seep in the milk) for part of the extract. I think this added a more complex vanilla flavor and you also get the bonus of the seeds dotting the creme so it looks more elegant and gives you a hint as to what is in it. Everyone loved it. I will definitely make it again. I also tempered very slowly and had absolutely no problems with the egg, although I did strain through a fine mesh sieve just incase but there were no solids.

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KELOUA

	Cooking Level: Expert Living In: Charlestown, Massachusetts, USA
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Reviewed: Feb. 14, 2007

Excellent recipe!!! I also added about 2 tsp almond extract, which was the perfect touch!!! I used this recipe to accompany a chewiest brownie recipe off this site and it turned out fabulous! I also made a raspberry syrup in addition to the creme anglais and served the brownie with a scoop of vanilla ice cream. Absolutely amazing! If your creme is turning out grainy, it means that your yolk is cooking - in this case you must use a heavier pan, and during cooking stir constantly and vigorously. You may also take your pan temporarily off the heat to stir the yolk back into smooth consistency. If all else fails, the creme can be strained before serving to eliminate the curds. Enjoy!!!

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Reviewer:

Hotlids


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Reviewed: Jan. 28, 2007

This sauce is so good. I put it on a bread pudding recipe I got from this sight too.

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2 users found this review helpful

Reviewer:

Lynni Thorne

	Home Town: Forestville, Maryland, USA Living In: Greenbelt, Maryland, USA
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Reviewed: Nov. 11, 2006

Excellent recipe. My mother owned a french restaurant when I was a child and this recipe is as good as I remember. To the reviewers that had "lumpy, or gloppy" problems.... I believe that you "boiled" your egg yolks. Try waiting and letting the cream temper before adding the yolk mixure, then bring it back up to a boil. HTH

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Vibeke


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Reviewed: Oct. 6, 2006

The sauce was so smooth and creamy and delicious. It was an excellent topping for bread pudding.

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3 users found this review helpful

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TDAVIESWV


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Reviewed: Jul. 5, 2006

Mmmm! Pour over pieces of pound cake and fresh fruit. I had this dessert at a local restaurant and the creme anglaise was very runny, too. Mine was just as good!

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Reviewer:

JBMAG4


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Reviewed: Jun. 17, 2006

Made as instructed (except used milk instead of cream). Tastes delicious, but is gloopy looking as others have mentioned. It certainly doesn't look pretty!.

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Reviewer:

shealuna

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: London, Greater London, England, U.K.
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Reviewed: Jan. 1, 2006

I think I cooked mine a little too long as it turned yellow and became a little lumpy but if I con't to stir it, the lumps worked themselves out. Tasted great and very simple to make!

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Reviewer:

popolary1


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Reviewed: Sep. 11, 2005

Delicious recipe and very simple to make. Put this on top of chocolate molten cakes.

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1 user found this review helpful

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Sep. 7, 2005

I made this to go with this site's "Deep Dark Chocolate Souffle" and it tasted great...but is it supposed to be so yellow and gloopy? Well regardless of its funny appearance, it tasted yummy so thanks! ^^

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Reviewer:

JessicaT


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Reviewed: Mar. 16, 2005

I used this recipe for a Dulce de Leche Bread Pudding that called for two cups of Creme Anglaise. It turn out GREAT!!! Thank You.

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Reviewer:

Casandra Yaz

	Cooking Level: Intermediate Living In: Katy, Texas, USA
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Reviewed: Oct. 8, 2003

This is a great recipe, especially served on bread pudding.

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6 users found this review helpful

Reviewer:

KATE GIRLS


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