Nuts custard sauce (Crème Anglaise) from Sweet Stuff: Karen Barker's American Desserts (page 65) by Karen Barker

  • cream
  • half and half
  • Show all ingredients...
  • Serves : 2.67 cups

  • EYB Comments

    See recipe for toasted nut suggestions. This recipe appears in the book as a variation of “Custard sauce (Crème Anglaise)”.

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

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

    See recipe for toasted nut suggestions. This recipe appears in the book as a variation of “Custard sauce (Crème Anglaise)”.

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