Crème Anglaise

We make our Crème Anglaise with free range eggs and Bourbon vanilla – you can see the vanilla seeds as proof. A perfect accompaniment to Tarte Tatin, Bread and Butter Pudding or Bakewell Tart. Not to be confused with a traditional custard, this is light, delicate, and packed full of flavour.  Simply divine.

750ml

Serves 8-10

Semi-Skimmed MILK, Free Range EGGS, Castor Sugar & Bourbon Vanilla

See allergens in bold capitals

Either serve cold or heat gently in a bowl over simmering water, do not allow to boil.

Keep refrigerated. Minimum 6 days, unopened

For best results do not freeze