Crème anglaise
Template:Short description Template:Infobox prepared food
Crème anglaise (Template:IPA; Template:Langnf), custard sauce, pouring custard, or simply custard<ref>Alan Davidson, The Oxford Companion to Food, s.v. 'custard', 'crème'</ref> is a light, sweetened pouring custard from French cuisine,<ref>Template:Cite book</ref> used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
Template:Lang 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.<ref>Template:Cite web</ref><ref>Template:Cite news</ref>
Other names include the French terms Template:Lang ("English-style cream") and Template:Lang ("French cream").<ref>Larousse Gastronomique, 1st English edition, p. 319</ref>
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.Template:Cn
See also
Notes
External links
- Making Crème Anglaise - video about how to make crème anglaise
- Cardamom Crème Anglaise Template:Webarchive - recipe