Egg whites in Crème Anglaise

Question

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.

Answer 1

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.