{"id":4320,"date":"2014-10-14T00:38:42","date_gmt":"2014-10-13T22:38:42","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4320"},"modified":"2014-10-14T00:39:46","modified_gmt":"2014-10-13T22:39:46","slug":"recipe-vanilla-custard-sauce-creme-anglaise","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-vanilla-custard-sauce-creme-anglaise","title":{"rendered":"Recipe: Vanilla custard sauce (Cr\u00e8me anglaise)"},"content":{"rendered":"

After all pastry creams<\/a>, Chantilly creams<\/a>, almond creams<\/a> (and so on…), welcome to the kingdom of sauces<\/strong>!<\/p>\n

Sauces are liquid mixtures<\/strong> cooked on the stove, usually with no thickeners<\/strong> other than egg proteins<\/strong> (so you see\u00a0the difference with pastry cream<\/strong> which contains cornstarch as thickening agent<\/em>).<\/p>\n

\"Creme<\/a><\/p>\n

This vanilla custard sauce or “cr\u00e8me anglaise”<\/strong> is the mother of all sauces<\/strong> (and is basically a pastry cream without cornstarch): it can be served hot or cold to accompany any dessert and is the basis for many other preparations in pastry, such as ice cream<\/a>\u00a0or Bavarian cream<\/a>.<\/p>\n

Preparing a custard sauce (which, by the way, can be flavoured<\/strong> with chocolate, or any alcohol or spice\/herb you want, from ginger to Earl Grey tea), is easy but requires some technique and attention (see notes at the end of the recipe):<\/p>\n