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I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white.

I usually like this "eggy" taste which may comes from the egg whites, but I would like to know which should be the proper way to make crème anglaise.

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The proper way (French Larousse Culinaire reference) is to use only egg yolks.

But like everything else in cuisine recipes, whatever you like is good enough.

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  • Not in french Cuisine, there are traditions we must understand. – nowox Dec 26 '19 at 17:55

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