ISSUE 64, CREAMS, Part 3: Crème Anglaise
Crème Anglaise
Why a vanilla tinged custard of “rich milk,” egg yolks, sugar and lemon zest should be assigned a national affiliation with the English is something of a mystery. “A French authority, who often uses it, says that it is delicious and as supple as English politics when England is dealing with a foreign country” [“English Pudding Sauce,” Wis…