Pittsburgh chef Rania Harris stops by PTL for her "Cooking with Rania" segment and shares her recipe for Chocolate Terrine Creme Anglaise. Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine ...

The creme de la creme of dessert sauces, creme anglaise reigns in the pastry kitchen -- though its fancy title belies the fact that it’s only a simple stove-top custard. Transcendently smooth, a cool ...

1. To prepare pastry: Cream together butter and sugar until light and fluffy. Gradually whisk in egg. Combine flour and salt; slowly add to butter mixture, mixing well. Cover with wax paper and let ...

: "I am unable to locate my copy of Marcelle Bienvenu's husband's recipe for Banana Bourbon Cake with Creme Anglaise. Could you please reprint it? Many thanks, " writes S.G. Makes 12 servings 1 1/2 ...

The creme de la creme of dessert sauces, creme anglaise reigns in the pastry kitchen -- though its fancy title belies the fact that it’s only a simple stove-top custard. Transcendently smooth, a cool ...

Jackie Bruchez of Oceanside, Calif., started her food blog, The Seaside Baker, six years ago as a hobby, but it soon became her full-time job. She shares her favorite sweet recipes in a new cookbook, ...

Crème anglaise is the base for most ice creams and for many French and American desserts, including classic Floating Island. I prefer to add less sugar to this decadent sauce than most recipes call ...

Instructions: Combine the eggs and sugar. Cut and scrape the vanilla pod seeds into the custard mixture, add the milk, heavy cream and pumpkin puree. Whisk all ingredients together thoroughly. Set ...

In the relatively small world of dessert sauces, the ultimate is creme anglaise (pronounced krem ahn-glaze), also known as vanilla sauce, custard sauce and English cream. The versatility of this ...

3 cups crème anglaise (recipe follows), cool or at room temperature 1/4 cup water 1. In a large saucepan, gently warm the milk over medium-low heat. It should not boil. (If using a vanilla bean, add ...