stove · gastrique
★ STARRED KITCHENPrep 10 minCook 15 minRidgeforge Crème Anglaise
Independent adaptation of a publicly published Patrice Demers recipe. Not affiliated with, sponsored by, or endorsed by Patrice Demers.
From a starred kitchen.
Ratio
Ingredients
- Cream — 250 ml (1 cup) 35% cream
- Milk — 250 ml (1 cup) milk
- Sugar — ¼ cup sugar (half with dairy, half with yolks) (60 ml)
- Egg Yolk — 5 egg yolks
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Ridgeforge Crème Anglaise wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Patrice Demers. Pastry / French-Québécois. Cited awards include: Michelin 1* (Sabayon, Montréal).
Originally published as Crème Anglaise.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Patrice Demers / recettes-de-chefs.ca (published as “Crème Anglaise”). Full citation lives in Provenance.