Crème anglaise, or "English cream," is a versatile vanilla custard made from milk, sugar, and egg yolks that can enhance any homemade pie. While typically served alongside French pastries, it pairs beautifully with American pies, complementing them with its creamy texture and rich flavor. A recipe by pastry chef Daniel Skurnick suggests using a blend of whole milk and heavy cream to achieve a luscious taste. Tips include tempering egg yolks properly and adding sugar in stages to prevent burning, creating an exquisite presentation that transforms a simple slice of pie into a gourmet experience.
If you're willing to explore different culinary horizons, crème anglaise is the sweet French sauce you should make to elevate your homemade pie.
It'll add a bakery-worthy presentation to an otherwise bare plate of pie, using a 50/50 blend of whole milk and heavy cream for richer taste.
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