As long as there’s a single egg and just over half a bottle of full-cream milk in the house you’re halfway there […]
Making crème anglaise, the kind of pale, glossy custard that flows from a jug in a single stream, takes a fair number of egg yolks and a fair amount of eagle-eyed attention. And while this homemade custard by no means rivals the silken pour of crème anglaise, it’s undemanding on resources and has a no-sweat method.