m Added accent on crème and capitalised Anglaise, where needed.
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = ''Crème Anglaise'' |
| name = ''Crème Anglaise'' |
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| image = |
| image = Creme anglaise p1050164.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = ''Crème |
| caption = ''Crème anglaise'' with vanilla seeds |
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| alternate_name = English Cream<br/>Drinking Custard |
| alternate_name = English Cream<br/>Drinking Custard |
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| country = |
| country = |
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| cookbook= Crème Anglaise |
| cookbook= Crème Anglaise |
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}} |
}} |
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[[ |
[[File:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''Crème anglaise'' over a slice of ''[[pain d'épices]]'']] |
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'''''Crème anglaise''''' ( |
'''''Crème anglaise''''' ({{IPA-fr|kʁɛm ɑ̃glɛz|lang}}; {{langnf|fr||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]]. |
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{{lang|fr|Crème anglaise}} can be poured over cakes or fruits as a sauce or eaten as part of desserts such as [[floating island (dessert)|floating island]]. It also serves as a base ingredient for other desserts such as [[ice cream]] or [[crème brûlée]]. |
{{lang|fr|Crème anglaise}} can be poured over cakes or fruits as a sauce or eaten as part of desserts such as [[floating island (dessert)|floating island]]. It also serves as a base ingredient for other desserts such as [[ice cream]] or [[crème brûlée]]. |
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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>{{cite web |url=http://www.pauladeen.com/article_view/drinking_custard/ |title=Drinking Custard — Pauladeen.com |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><ref>{{cite news |last1=Clements |first1=Caroline Sanders |title=What the Heck is Boiled Custard? |url=https://gardenandgun.com/recipe/what-the-heck-is-boiled-custard/ |access-date=11 December 2023 |work=Garden and Gun |date=November 11, 2020}}</ref> |
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Other names include the French terms {{lang|fr|crème à l'anglaise}} ("English-style cream") and {{lang|fr|crème française}} ("French cream").<ref>[[Larousse Gastronomique]], 1st English edition, p. 319</ref> |
Other names include the French terms {{lang|fr|crème à l'anglaise}} ("English-style cream") and {{lang|fr|crème française}} ("French cream").<ref>[[Larousse Gastronomique]], 1st English edition, p. 319</ref> |
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==External links== |
==External links== |
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* [https://web.archive.org/web/20150303174803/http://www.epicurious.com/video/technique-videos/technique-videos-sauces-and-stocks/1915458784/sauces-and-stocks-how-to-make-crme-anglaise/1915433363 Making Crème Anglaise] - video about how to make crème anglaise |
* [https://web.archive.org/web/20150303174803/http://www.epicurious.com/video/technique-videos/technique-videos-sauces-and-stocks/1915458784/sauces-and-stocks-how-to-make-crme-anglaise/1915433363 Making Crème Anglaise] - video about how to make crème anglaise |
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* [http://www.epicurious.com/recipes/food/views/CARDAMOM-CREME-ANGLAISE-233948 Cardamom Crème Anglaise] - recipe |
* [http://www.epicurious.com/recipes/food/views/CARDAMOM-CREME-ANGLAISE-233948 Cardamom Crème Anglaise] {{Webarchive|url=https://web.archive.org/web/20090211145100/http://www.epicurious.com/recipes/food/views/CARDAMOM-CREME-ANGLAISE-233948 |date=2009-02-11 }} - recipe |
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{{Dessert sauces}} |
{{Dessert sauces}} |
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{{Portal bar|Food}} |
{{Portal bar|Food}} |
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{{DEFAULTSORT: |
{{DEFAULTSORT:Creme anglaise}} |
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[[Category:Custard desserts]] |
[[Category:Custard desserts]] |
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[[Category:Dessert sauces]] |
[[Category:Dessert sauces]] |
Alternative names | English Cream Drinking Custard |
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Type | Custard |
Main ingredients | Sugar, egg yolks, milk, vanilla |
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Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard[1] is a light, sweetened pouring custard 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 creamorcrème 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.[2][3]
Other names include the French terms crème à l'anglaise ("English-style cream") and crème française ("French cream").[4]
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.