Creme Anglaise

Learn how to make Creme Anglaise from start to finish in this video!

An absolute necessity when making this (and really most) custards is a fine mesh strainer. Though it is a little larger (and harder to store), a Chinois really is the best. This strainer is so fine that it will even pull raspberry seeds out of puree! Great for any pastry needs you may have.

Stirring is Not Cooking is a member of the Amazon Associates program and may receive a commission for anything purchased through the links we provide.