Light custard sauce (Crème Anglaise) from Mastering the Art of French Cooking, Volume One (page 588) by Julia Child and Louisette Bertholle and Simone Beck
- vanilla extract
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granulated sugar
- Show all ingredients...
- Serves : 2 cups
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EYB Comments
See recipe for alternative flavorings.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Chocolate Bavarian cream (Bavarois au chocolat); Almond Bavarian cream (Bavarois praliné); Chocolate mousse - a cold dessert (Mousseline au chocolat - Mayonnaise au chocolat - Fondant au chocolat); Almond cream with chocolate (Charlotte Malakoff au chocolat); Macaroon cup custards, unmolded (Crème Sainte-Anne au caramel); Chocolate soufflé (Soufflé au chocolat); Rum and macaroon soufflé, unmolded - a cold dessert (Soufflé démoulé aux macarons); Caramel almond soufflé, unmolded - a cold dessert (Île flottante); Apple charlotte, unmolded - a hot or cold dessert (Charlotte aux pommes); Applesauce caramel mold - a warm or cold dessert (Pommes Normande en belle vue); Rum-flavored apple aspic, unmolded - a cold dessert (Aspic de pommes); Apples braised in butter, orange sauce - a hot or cold dessert (Pommes à la Sévillane); Pineapple custard, unmolded - a cold dessert (Flans des isles)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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