Crème anglaise: Difference between revisions

[[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''Crème anglaise'' over a slice of ''[[pain d'épices]]'']]

'''''Crème anglaise''''' ([[French language|French]] for "English cream"), '''custard sauce''', '''pouring custard''', or simply '''custard'''<ref>[[Alan Davidson (food writer)|Alan Davidson]], ''[[The Oxford Companion to Food]]'', ''s.v.'' 'custard', 'crème'</ref> is a light, sweetened pouring [[custard]] used as a dessert cream or sauce. It is a mix of [[sugar]], [[egg yolk]]s, and hot [[milk]] usually flavoured with [[vanilla]].

The cream is made by whipping egg yolks and sugar together until the yolk is almost white, and then slowly adding hot milk, while whisking. It is often flavored with vanilla [[vanilla extract|extract]], [[vanilla sugar|sugar]] or seeds. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a [[bain-marie]] until the egg yolks set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining into a container placed in an ice bath.<ref>[[Foundations of Management and Culinary Arts]], Level Two, p. 555</ref> Cooking temperature should be between 70&nbsp;°C (156&nbsp;°F) and 83&nbsp;°C (180&nbsp;°F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture.

This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example in {{lang|fr|Île flottante}} ("[[floating island (dessert)|floating island]]"): the cream is poured into a bowl with a piece of [[meringue]] ({{lang|fr|blancs en neige}}) floated on top along with [[praline]]. It can also be used as a base for desserts such as [[ice cream]] or [[crème brûlée]].

In the American South, it is occasionally known as "drinking custard". It can be served like [[eggnog]] during the [[Christmas season]].<ref>{{cite web |url=http://www.pauladeen.com/article_view/drinking_custard/ |title=Archived copy |accessdate=2012-12-15 |url-status=dead |archiveurl=https://web.archive.org/web/20121208032806/http://www.pauladeen.com/article_view/drinking_custard |archivedate=2012-12-08 }}</ref>

==Imitation==

Imitation custard sauce, with no egg, is often made from instant custard powders such as [[Bird's Custard]].

* [http://www.epicurious.com/recipes/food/views/CARDAMOM-CREME-ANGLAISE-233948 Cardamom Crème Anglaise] - recipe