Crème anglaise: Difference between revisions

| name = Crème anglaise

| image = [[File:Creme_anglaise_p1050164.jpg|250px]]

| caption = ''Crème anglaise'', flavored with black flecks of [[vanilla]]

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| type = [[Custard]]

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| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]]

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[[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") is a light pouring [[custard]] used as a dessert cream or sauce. It is a mix of [[sugar]], [[egg yolk]]s and hot [[milk]], often flavoured with [[vanilla]]. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams.<ref name="test">[http://www.foodtimeline.org/foodpuddings.html#anglaise], http://www.foodtimeline.org/foodpuddings.html#anglaise.</ref>

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. This process is commonly referred to as tempering. Vanilla beans (seeds) may be added for extra flavor and visual appeal. The sauce is then cooked over low heat (otherwise the yolks will 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 85&nbsp;°C (185&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 ''Île flottante'' ("[[floating island (dessert)|floating island]]"): the cream is poured into a bowl with a piece of [[meringue]] (''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]]. It has a mild taste but a rich, and thick vanilla flavor. However, ice cream base is much thicker and has various flavorings.

Other names includes 'crème à l'anglaise' (French for ''English-style cream'') and 'crème française' (French for ''French cream'').<ref>[[Larousse Gastronomique]], 1st English edition, p. 319</ref>

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<references/>

*[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] - recipe

[[Category:Custard desserts|Creme anglaise]]

[[Category:Dessert sauces|Creme anglaise]]

[[de:Englische Creme]]

[[es:Crème anglaise]]

[[fr:Crème anglaise]]

[[it:Crema inglese]]

[[he:קרם אנגלז]]

[[ja:クレーム・アングレーズ]]