Reviewed: May 17, 2003

This anglaise was wonderful over mixed berries. As another reviewer put to aptly, it thickened up beautifully and velvety smooth. This is the perfect touch to a decadent dessert or a very simple one. We prefer ours a little less sweet, so I will reduce sugar to 1/4 to 1/3 cup next time.Thanks Meshel!

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24 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: May 17, 2003

Very good over fresh strawberries. I didn't have the vanilla bean, so I added a splash of vanilla extract to the egg yolks. Really good flavor and my butter was salted, but didn't seem to make a difference. Yes it's sweet but a little goes a long way. Thanks for this yummy treat Meshel.

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23 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

Reviewed: Feb. 20, 2003

This recipe is a bit sweet. If you have a rich dessert I would suggest that you lower the sugar amount to 1/3 cup. Other than that suggestion, this Anglaise is good enough to eat all by itself. It thickened up nicely and is velvety smooth.

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22 users found this review helpful

Reviewer:

PEGW

Reviewed: Sep. 11, 2007

Good, but a bit too sweet. I wish I read the previous reviews and cut down on the sugar. Rather than buying half and half I decided to use up the little bit heavy whipping cream I had left over and mixed in some lowfat milk at the very end to thin it out.

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14 users found this review helpful

Reviewer:

chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Sep. 4, 2007

I made this to put on top of bread pudding. I'd never made a vanilla sauce before, but it looked easy enough. I halved the recipe and instead of cream, I used whole (homo) milk and vanilla extract. Other reviewers said to not let it cook too long, so I watched it carefully and I also strained it before serving. It came out perfectly, even using the lower fat milk. It was delicious warm, and wonderful cold the next day. Yummy!

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13 users found this review helpful

Reviewer:

Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: Aug. 31, 2008

i used 2 tsp vanilla in place of the bean. same amount of sugar as i have a sweet tooth so it didn't seem like a lot. keep stirring when you pour the egg mixture into the cream mixture. stir continuously while heating. remove from heat as soon as it starts thickening. also, strain it before serving to get rid of the few lumps and to get a perfect consistency. it was the perfect accompaniment for a bread pudding i made from here.

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Reviewer:

Rumpel2

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 19, 2006

This is a lovely custard sauce. Very decadent. Mine came out too yellow - I should've known sooner that I was suppose to whip the egg yolks and sugar until almost white. My first time using vanilla bean, so there were some black specks floating - I later learnt that that was normal. Also, the heat was probably a bit too high coz the custard turned into little globs. I solved this by using a handheld blender after taking the saucepan off the stove. This made the custard sauce velvety smooth! Had this with bread pudding. Was really good!

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11 users found this review helpful