At home, expecting guests, the “direction” from my better half is usually “Could you make a tart and a creme anglaise?” I’m pretty good with the dough - cold butter, cold water, blah blah blah - I’ll save that for a different post. The thing I am really good at is the creme anglaise and the KEY to a successful anglaise is the copper fait tout.

My recipe is from James Peterson’s “Sauces” cookbook and I’ll usually steep a vanilla bean and some cardomom pods in the milk. The fait tout has NEVER let me down and the only time the sauce “broke” on me was when I was using my mother’s copper-bottomed stainless Revere pans from…..well from the 60’s. I was going to say “from the days of yore” but this fait tout is more from the days of yore than the Revere pans, right?

So - delicate sauce creation? - anglaise, sabayon, bearnaise?- the fait tout is the tool of choice….

Retinned and Polished

7.25” dia x 3” tall

3.7 lbs

2.4 mm