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{{Short description|Light sweetened pouring custard}} |
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[[Image:Creme_anglaise_p1050164.jpg|thumb|right|''Crème anglaise''. Note the little black grains of [[vanilla]] (from vanilla beans).]] |
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{{Infobox prepared food |
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[[ |
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| name = ''Crème Anglaise'' |
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| image = Creme anglaise p1050164.jpg |
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| image_size = 250px |
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| caption = ''Crème anglaise'' with vanilla seeds |
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| alternate_name = English Cream<br/>Drinking Custard |
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| country = |
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| region = |
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| creator = |
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| course = |
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| type = [[Custard]] |
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| served = |
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| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]] |
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| variations = |
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| calories = |
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| other = |
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| 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]]. |
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The cream is made by whipping egg yolks and sugar together until the yolk is almost white; adding hot milk little by little; and cooking in a [[double boiler]]. The sauce is stirred with a spoon until it coats the back of a spoon, and then must be withdrawn from fire. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 69°C and 85°C; the higher the temperature, the thicker the resulting cream. |
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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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It can be poured as a sauce over cakes, fruits, etc. Alternately, it can be eaten as a dessert on its own, often in the presentation of ''Île flottante'' ("floating island"): the cream is poured into a bowl with a piece of cooked foamy egg whites (''blancs en neige'') on top. It can also be used as a base for desserts such as icecream or [[crème brûlée]]. |
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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> |
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Imitation custard sauce, containing no egg, is often made from instant custard powders such as [[Bird's Custard]]. |
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==See also== |
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* [[List of dessert sauces]] |
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[[de:Crème anglaise]] |
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[[fr:Crème anglaise]] |
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==Notes== |
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[[he:קרם אנגלז]] |
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{{Reflist}} |
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==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 |
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* [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}} |
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{{Portal bar|Food}} |
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{{DEFAULTSORT:Creme anglaise}} |
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Crème anglaise with vanilla seeds
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| Alternative names | English Cream Drinking Custard |
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| Type | Custard |
| Main ingredients | Sugar, egg yolks, milk, vanilla |
 Media: Crème Anglaise | |
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.
