Crème Anglaise from The Free Range Cook (page 224) by Annabel Langbein

  • vanilla extract
  • milk
  • egg yolks

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

  • debrafoster on August 23, 2012

    I used half the sugar and barely let it boil

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