When preparing crème anglaise, be very careful to __________.
A) heat the sauce to 195°F (89°C)
B) heat the sauce in a double boiler and stir it constantly
C) beat the scalded milk into the beaten eggs and sugar all at once
D) cool the sauce slowly by turning off the heat but leaving the pan on the stove top

Question

Quizplus · Accepted Answer

Heating the sauce in a double boiler and stirring it constantly helps to prevent the eggs from curdling, ensuring a smooth and creamy texture.

When Preparing Crème Anglaise, Be Very Careful to __________