Crème Anglaise with Belgian dark beer (Vanille saus met cassonade en bruin bier / Creme Anglaise parfumee a la biere brune) from The Taste of Belgium (page 308) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pears poached in spiced Rodenbach beer (Gestoofde peren in Rodenbach en kruiden / Poires pochees a la biere epicee)

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.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans, and heavy cream for whipping cream. EYB has corrected a typo in the French recipe title, which appears in the book as "Creme Anglaise parefumee a la biere brune."

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