Tags » Creme Anglaise


custard and i have an interesting relationship. i have changed my philosophy several times as i’ve worked towards a good custard recipe. for instance i was initially against thickening additives on the basis that eggs, sugar and cream were the purest form. 727 more words


An Eggcellent Easter: 4. Rhubarb Jam and Custard with Shortbread

“It’s Spring. Why Can’t I Find Rhubarb!?”

I know we’re a week after Easter but I wanted to get one more eggy recipe out and here it is. 901 more words



The local farmers’ market has just gotten going seriously for the season. A couple of weeks ago there were only a few stands with limited choices. 895 more words


Irish Apple Cake with Jameson's Whiskey Crème Anglaise

Yesterday was Saint Patrick’s Day. Need I say more??

OK, I’ll say just a little bit more.

I didn’t have much time this week to bake since Saint Patrick’s Day is one of my favorite holidays, I usually prepare a traditional Irish Dinner with a yummy traditional dessert. 906 more words

Îles flottante

Three clouds of meringue floating in a pool of from-scratch crème anglaise, topped with a pulled sugar nest.

December 8th, 2016


Custard and Creme Anglaise

Subtly different, Creme Anglaise is both richer and more temperamental than a good pouring custard.

The differences in preparation are really quite trivial, and for all but the grandest f entertaining, the custard alternative is probably the best bet.   194 more words


Vive Les Cremes Patissieres - in all their forms

When I started this blog I had never made Creme Patissiere (often shortened to “Creme Pat” by us Brits, and called “Pastry Cream” by our American cousins).   265 more words