Crème anglaise consists of egg yolks, sugar and hot milk, mix on low heat. The cream is traditionally flavoured with vanilla, real vanilla bean adds so much to this custard sauce, the little black flecks pretty, the heady fragrance and sweet flavour take this creme Anglaise to the next level.

Anglaise cream is everything you need in a dessert sauce. Rich, creamy and perfectly sweet, this French sauce can be used in various desserts, cakes and to drizzle over seasonal fruits. Custard may well be the base to make great ice cream. The reason why this cream is mixed on low heat is due to the fact that temperature control is essential. You do not want to make scrambled eggs, so it’s important that you always mix the sauce on low heat until it begins to bubble. The cream should have a perfect, creamy and leaking consistency. It can be both be served hot and cold.

Private Chefs, Art of Dining

CHEFIN is a private chef platform that’s reimagining social dining.

You can easily connect with 1 of our 250 private chefs and treat your guests to restaurant-quality dining experiences in the comfort of your own home, office or chosen venue. From high-end dining to quirky social food experiences, the CHEFIN platform makes it effortless for you to access gourmet food that’s worthy of a Michelin-starred establishment.

What you get:

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