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 ...

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 ...

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 ...

: "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 ...

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, ...

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 ...

Some people are under the misconception that custard is a packaged yellow powder that's mixed with water to make faux creme anglaise and pastry cream. But these powdered mixtures don't come close to ...

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 ...