You will need 23 batches to serve with the Dreamy Coconut Wedding Cake recipe; this recipe can be multiplied. Creme anglaise can be refrigerated in an airtight container for up to three days. Before serving, whisk until smooth.

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Ingredients

Directions

  • Prepare an ice-water bath; set aside. Put eggs, sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and thick, 3 to 4 minutes. Meanwhile, bring milk and cream to a boil in a medium saucepan; remove from heat.

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  • With mixer on low speed, gradually pour half of hot-milk mixture into egg mixture. Return mixture to pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a medium bowl. Place bowl in ice-water bath; stir creme anglaise occasionally until chilled.

Reviews

Rating: Unrated
01/19/2012
I was very excited to make this. Unfortunately, it curdled. The recipe does not tell you how careful you have to be with the heat. Medium-low was too hot on my stove. I would recommend starting with LOW. Also, when mixing the hot milk mixture into the egg mixture, I don't think the instructions are clear enough. I found another recipe that said to start with just two spoonfuls of milk and mix wellf before mixing in ALL of it gradually, not half. I spent more than an hour on this, wasted.