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Creme Anglaise I
Reviews:
December 23, 2010

I actually found this creme anglaise to be a bit too sweet and too "eggy" for my taste. (yes, I do realize that creme anglaise is a custard, which = eggs!!) I am a very seasoned cook and have made creme anglaise numerous times. I know I didn't do anything wrong - it's just the recipe. I have liked other recipes better. Definitely edible, though - how can you really go wrong with cream, eggs and sugar? :) As for the vanilla, you should never add this at the boiling stage. Always add it at the end. The only other modification I made was to add some dark rum at the end to cut some of the sweet/egg richness. Overall, this was an average creme anglaise, and thus my rating.

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