David Lebovitz's chocolate cake with milk-only creme Anglaise, photo by Donna
“There’s no
cream in anglaise sauce,” the beachcomber said. He spoke with what sounded like genuine disdain.
“What do you mean there’s no cream?” said I, waves lapping at my ankles, cold mojito in hand.
“There’s no cream.”
“How do you know?”
The man paused as if this were self-evident. “Alice told me.”
The man was
David Lebovitz, for many years a chef at Chez Panisse. (David just emailed to clarify: Alice did not say cream was verboten, but rather that she liked a very thin Anglaise.)
Our conversation did not devolve into a Thomas-said, Alice-said schoolboy spat, though it did make clear that vanilla sauce, crème Anglaise, deserved another post. I wrote
Vanilla Sauce In Black ...Click to Continue Reading
