Cauliflower crème anglaise

A lovely variant on the classic cauliflower sauce. Preparing this crème anglaise-type sauce in a vacuum sealer bag brings out the pure taste of the cauliflower, producing the ultimate finish to a vegetable garnish that includes cauliflower. It is also suitable for dishes to which you wish to add a unique cauliflower flavour.

Makes 300g.

Cauliflower crème anglaise

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whole milk



egg yolks

As needed:



As needed:



Preparation method

  • Cut the cauliflower into thin slices.
  • Roast the cauliflower in an oven set to 160°C for approximately 25 minutes.
  • Allow the cauliflower to cool down.
  • Put the cauliflower and the milk in a vacuum sealer bag and cook in a hot water bath or steamer at 85°C for approx. 25 minutes to infuse the milk.
  • Strain the milk and weigh out 250g of the milk for this recipe.
  • Add the egg yolk and place the mixture in a vacuum sealer bag and cook it in a hot water bath or steamer at precisely 80°C for 20 minutes.
  • Heat the sauce to approximately 70°C just before serving and season to taste with nutmeg and salt.

Serving suggestions

  • As a sauce with pork components, e.g. with grilled pork cutlets or roasted pork tenderloin.
  • As a sauce with slowly stewed veal steak.
  • As part of cauliflower risotto.

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