Sauces


 * Sauces - Creme Anglaise**

This yolk-based desert sauce is also a common base for other desserts such as ice cream. To make creme anglaise, you heat egg yolks and sugar in a double broiler while heating milk in a separate pan. When the milk is hot, it is beaten into the egg yolks and then heated until it is creamy. Which sounds easy enough. But if you heat it too much, the sauce will curdle. And there is no way to save creme anglaise once it curdles. So of course, my creme anglaise decided to curdle on me. It still tasted fine, but the texture was really weird.