Why did my crème anglaise curdle?

This usually happens when the heat is too high or the mixture isn’t stirred constantly. Keeping the temperature low and moving the custard continuously prevents overheating.

Can I use half-and-half instead of heavy cream?

Yes, but the texture will be slightly thinner. The sauce will still thicken properly as long as it reaches the right temperature.

Can I make this sauce ahead of time?

Yes—crème anglaise is an excellent make-ahead component. Prepare it up to 48 hours before serving and refrigerate it tightly covered.

amaretto Archives

Creme Anglaise

ByDiana Rattray April 22, 2025March 29, 2026

Total Time: 25

Crème anglaise is a rich and silky sauce that enhances any dessert with its luxurious flavor and texture.

Chocolate Amaretto Pie

ByDiana Rattray March 27, 2024December 26, 2025

Total Time: 40

Satisfy your sweet tooth with a slice of chocolate amaretto pie. This recipe features a luscious chocolate filling infused with the delicious taste of amaretto.

Keto Chocolate Ice Cream

ByDiana Rattray January 12, 2024February 3, 2026

Total Time: 6 25

This creamy keto chocolate ice cream ? is a low-carb frozen delicacy that is sure to put a smile on everyone’s face! Use allulose or another sugar alternative in this tasty treat.

Chocolate Hazelnut Fudge

ByDiana Rattray December 9, 2023March 6, 2026

Total Time: 18

Hazelnuts and Frangelico or bourbon flavor this fabulous chocolate fudge. Make a big batch or scale it down and chill it in a loaf pan.