This is a great creme anglaise recipe, simple and traditional. I do not buy vanilla beans so I just use pure vanilla extract. Its also important to note that you MUST heat half and half on medium heat ONLY. Same goes for the mixture after the eggs are added, keep on medium heat and STIR CONSTANTLY. Any high heat and the mixture may begin to scorch on the bottom and have lumps. I added the vanilla after removing from heat as well as about 3 tbsp of bourbon whisky. YUMM!!!! Was amazing over warm bread pudding. If you have cold bread pudding, I suggest warmiing it in the microwave for 1 1/2 minutes then add the creme anglaise cold...the bread pudding will warm up the sauce! SOOO YUMMY!
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This is a great creme anglaise recipe, simple and traditional. I do not buy vanilla beans so...