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- 1 Qt milk
- 1 cup heavy cream
- 3 Vanilla beans
- 10 to 12 yolks
- 1 cup (225 gm) sugar
optional : pinch of sea salt
Coffee / Citrus rinds /
Dry herbs /
Spices / Teas / ....

flavoring with

Chocolate /
Nut pastes
Almond /Hazelnut
. /
Ectracts / ....

Bring the milk and cream to a boil a first time infusing the vanilla beans (do the same if you use vanilla extract).
Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.
Remove the boiling liquid from the flame
Pour some of the boiling liquid over the egg /sugar mixture, mix well and add this mixture back to the remaining boiled liquid.
Put the pan back on the stove over medium heat .
By using a wooden spoon,gently finish cooking the crème anglaise until thick enough to cover the back of the spoon.
The safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C / 183 F.
Strain immediately into a bowl over a bath of ice

TIP: by tracing a line with a finger on the cream coated spoon, we should see this line remaining still.






Cranberry Sauce

 Creme Anglaise

 Fruit Coulis (simple)

Jubilee with cassis

Pear or Peach Caramel

Pineapple Bayley's 

Raspberry Syrup

 Saint Emilion

Strawberry Infusion

 Strawberry Yoghurt

 Sour Cherry Syrup

Sweet & Sour

 Syrups The main Three