Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard[1] is a light, sweetened pouring custard from French cuisine[2], used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
Crème anglaise can be poured over cakes or fruits as a sauce or eaten as part of desserts such as floating island. It also serves as a base ingredient for other desserts such as ice cream or crème brûlée.
As a beverage, it is known as "drinking custard" or "boiled custard" in the American South and served like eggnog during the Christmas season.[3][4]
Other names include the French terms crème à l'anglaise ("English-style cream") and crème française ("French cream").[5]
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.
See also
Notes
- ^ Alan Davidson, The Oxford Companion to Food, s.v. 'custard', 'crème'
- ^ Davidson, Alan (2014). Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-175627-6.
- ^ "Drinking Custard — Pauladeen.com". Archived from the original on 2012-12-08. Retrieved 2012-12-15.
- ^ Clements, Caroline Sanders (November 11, 2020). "What the Heck is Boiled Custard?". Garden and Gun. Retrieved 11 December 2023.
- ^ Larousse Gastronomique, 1st English edition, p. 319
External links
- Making Crème Anglaise - video about how to make crème anglaise
- Cardamom Crème Anglaise Archived 2009-02-11 at the Wayback Machine - recipe
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