Comments on: Crème Anglaise (Vanilla Sauce)

By: zoe

zoe — Tue, 01 Jun 2010 22:25:05 +0000

In reply to Daryl.

Hi Daryl,

Yes, you absolutely can. Just stir it in at the end to preserve the flavor. I would start with 1 teaspoon and taste to see if that is strong enough.

Thanks, Zoe

By: Daryl

Daryl — Tue, 01 Jun 2010 19:09:33 +0000

Hello Zoe,

O love your website so much. I baked a lot of your recipes here. Just want to know if I dont have vanilla bean, can I just used pure liquid vanilla extract? Thanks so much

By: armando

armando — Thu, 02 Apr 2009 22:54:38 +0000

I went to ruth chris steake house and ordered a desert of berries and cream and loved it so much that i had to ask the waiter how they maid it and he said it was vanela sauce englaise.When you can research that desert and let me know if this is how you make it?thanks

By: zoe

zoe — Wed, 18 Feb 2009 14:39:03 +0000

Hi Villa,

You have been studying.

Bavarian is made with gelatin and needs to be done in a mold, so that it doesn’t lose its shape while setting. Although pastry cream is set with eggs and cornstarch, it really doesn’t have all that much body to it, not enough to stay put on the outside of a cake. You could decorate the tops of the layers and just keep the sides open.

Here is a post using the type of mold you’d need for a bavarian http://zoebakescom.bigscoots-staging.com/?p=1092

Keep me posted! Zoë

By: Vila

Vila — Wed, 18 Feb 2009 13:23:11 +0000

Hi Zoe,

I have attempted to do some research. What do you think about a bavarian or pastry cream to fill and frost a chocolate cake? Which one do you think would be better suited to use as a frosting? I do not have the Cake Bible but I am looking into purchasing it soon. Thanks again for your assistance.

Vila

By: zoe

zoe — Mon, 16 Feb 2009 17:59:11 +0000

Hi Vila,

Crème anglaise alone is not thick enough to frost a cake, but there are recipes for buttercream that are made with crème anglaise and they are fantastic! I will try to do a post about that recipe soon. Until then you can find a recipe for it in “The Cake Bible.”

Enjoy! Zoë

By: Vila

Vila — Mon, 16 Feb 2009 16:00:26 +0000

I attended a social function a couple of weeks ago. For dessert, they served a chocolate cake slice on some type of thicken cream sauce. I thought the combination was fantastic. It was the crème that made the dessert. I asked the server what type of sauce was underneath the cake and she replied crème anglaise. I really do not bake very much, but I came home and started looking online for a frosting recipe that was made with crème anglaise. I know this may be a little off but I would like to have a chocolate cake frosted in this crème. This is how I stumbled across your website. Does such a recipe exist? Do you have any suggestions as to how to get the crème anglaise thick enough to hold up as a frosting or can you suggest any other frosting that would have the same taste. Thank you for your time and assistance.

Vila

By: Matthew

Matthew — Fri, 21 Mar 2008 15:57:58 +0000

Thanks again 🙂

By: zoe

zoe — Thu, 20 Mar 2008 21:02:27 +0000

Hi Matthew,

In my opinion you can skip the 15 minutes of infusing for the vanilla bean. The seeds will remain in the pastry cream to scent and flavor it without the wait!

When you heat the milk and vanilla throw in some of the sugar from the next step to prevent it from scalding.

The rest looks great!

Put in as much vanilla as suits your taste! If you want to steep the vanilla bean in the milk for the 15 minutes then be sure to cover the pot so that it doesn’t develop the skin that you referred to before.

Enjoy! Zoë

By: Matthew

Matthew — Thu, 20 Mar 2008 20:15:52 +0000

I used tahitian vanilla (according to the label on the jar which the bean was contained) and the only difference was that i used a full bean as the tahitian seemed to not be as strong though still vanilla in scent and taste 🙂