And don't forget that "creme anglais" is largely raw egg.

It is what your Iles Flottante floats in !

Peter

mpprh, I'm decling an invitation to your house if you're making the creme anglais with raw eggs. Any recipe I've ever heard of includes cooking the eggs until thickened or even until a boil -- that's thoroughly cooking them in my estimation. Otherwise you wouldn't have a custard, but rather a gooey mess.