Crème Anglaise
The Nature of Perfection
WHEN I WORKED FOR the renowned pastry chef Yves Thuriès in 1990, at his restaurant Le Grand Écuyer in Cordes in south-central France, the first thing we made every morning was five liters of crème anglaise, consisting of eggs, sugar, and milk. The “anglaise,” as we called it, was a sauce for plated desserts. The name refers to the anglais,
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