The creme de la creme of dessert sauces, creme anglaise reigns in the pastry kitchen -- though its fancy title belies the fact that it’s only a simple stove-top custard. Transcendently smooth, a cool ...

Pittsburgh chef Rania Harris stops by PTL for her "Cooking with Rania" segment and shares her recipe for Chocolate Terrine Creme Anglaise. Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine ...

The creme de la creme of dessert sauces, creme anglaise reigns in the pastry kitchen -- though its fancy title belies the fact that it’s only a simple stove-top custard. Transcendently smooth, a cool ...

In a medium bowl, whisk together the egg yolks and sugar thoroughly; the color will turn a pale yellow. Add cornstarch and whisk to mix. Set aside. In a medium pot over medium heat, combine the cream ...

Alexander Pope once famously observed, "You eat, in dreams, the custard of the day." Here, custard is touted as the proverbial crème de la crème (pun intended), the best thing life has to offer.

In the relatively small world of dessert sauces, the ultimate is creme anglaise (pronounced krem ahn-glaze), also known as vanilla sauce, custard sauce and English cream. The versatility of this ...

10 hours in the oven and 10 hours resting definitely seems like an eternity but when the apple cake is baking all you have to do is relax and wait or maybe make some spiced crème anglaise to have with ...