Yield
Makes about 4 cups; enough for 10 cake servings
Iain Bagwell

How to Make It

Step 1

In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.

Step 2

Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.

Step 3

Note: Nutritional analysis is per 1/3 cup of sauce.

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