Creme Anglaise
Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.
Martha Stewart Living, April 2002
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes
Stirring the mixture constantly while heating will ensure a smooth sauce. A heat-proof silicone spatula works best, but a straight-edged wooden spoon can also be used. Be sure to scrape the corners and across the entire bottom of the pan to avoid scorching.