Baking 101: the 10 basics everyone should know

Crème anglaise

Crème Anglaise, or a type of dessert custard cream, is a baking basic. Though not many people are familiar with this sauce, it’s deceivingly simple to make at home: milk, egg yolks, vanilla and sugar are all it takes. Start by extracting the vanilla from its pod, then infuse the vanilla into the milk and boil. While the milk boils, mix the sugar with the egg yolks, add some flour and then whisk. Once the milk has boiled, pour it onto the egg/sugar mixture and whisk constantly. Cook until the cream starts to thicken.

To check if your cream is the perfect consistency, dip the back of a spoon in it. Run your finger through the cream and if it stays on your finger, then it’s the right thickness. You can then strain your crème anglaise to get rid of any lumps.

It’s great when served with chocolate cake, and can also be used to make ice cream.