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{{Short description|Light sweetened pouring custard}}
[[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb|left|''Crème anglaise'' over a slice of ''[[gingerbread|pain d'épices]]''.]]▼
{{Infobox prepared food
| name = ''Crème Anglaise''
| image = Creme anglaise p1050164.jpg
| image_size = 250px
| caption = ''Crème anglaise'' with vanilla seeds
| alternate_name = English Cream<br/>Drinking Custard
| country =
| region =
| creator =
| course =
| type = [[Custard]]
| served =
| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]]
| variations =
| calories =
| other =
| cookbook= Crème Anglaise
}}
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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]].
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>
===External links===▼
{{cookbook}}▼
[[Category:Desserts]]▼
[[Category:Sauces]]▼
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>
Imitation custard sauce, containing no egg, is often made from instant custard powders such as [[Bird's Custard]].
==See also==
* [[List of dessert sauces]]
▲{{cookbook|position=left}}
==Notes==
{{Reflist}}
* [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
* [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
{{Dessert sauces}}
{{Portal bar|Food}}
{{DEFAULTSORT:Creme anglaise}}
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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.