The only slight difference between how I made mine and the original is that I made a wet caramel (using water) for both the bowl coating and to add to the egg whites. The original recipe calls for dry caramel in the egg whites, but I think there is too much room for error and you could easily end up with burnt sugar. If you are a sugar pro, by all means make a dry caramel from the ½ cup of sugar. The recipe for the Anglaise calls for bringing it to a boil, but that goes against my Anglaise grain, so I am giving you the instructions for how I make Anglaise.