Reviewed: Oct. 28, 2002

We served this with the Autumn Cheesecake and it was so rich, it was heavenly! A definite keeper in our recipe files!

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8 users found this review helpful

Reviewer:

FEEDMENOW

Cooking Level: Professional

Living In: San Diego, California, USA

Reviewed: Feb. 16, 2003

It has a great flavor, mine got a tad bit too thick for my tastes, but maybe I cooked it too long.

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11 users found this review helpful

Reviewer:

SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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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Reviewer:

PEGW

Reviewed: Apr. 26, 2003

I served this over Blueberry Boy Bait. Boy! What a treat! Thanks! :-))))))) A+++++++

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10 users found this review helpful

Reviewer:

REBEKAH39

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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25 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: Nov. 1, 2004

i love this recipe because it's very easy to follow and it comes out fantastic.

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Reviewer:

Nicole

Cooking Level: Professional

Home Town: Mansfield, Massachusetts, USA

Living In: Foxboro, Massachusetts, USA

Reviewed: Jan. 12, 2006

YUM! the creme tasted like creme brulee!! served with bread pudding.

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Reviewer:

PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

Reviewed: Mar. 26, 2006

I cooked mine too long, but the flavor was great. I used 1/3 c. sugar & mexican vanilla & it tasted wonderful!

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Reviewer:

Dee

Reviewed: Apr. 5, 2006

A wonderful recipe for creme anglaise... simple to make. I like to use this smoothed over a slice of angel food cake and then topped with a scrumptious combination of fresh blackberries, raspberries, and blueberries.

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