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{{Short description|Light sweetened pouring custard}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Crème |
| name = ''Crème Anglaise'' |
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| image = Creme anglaise p1050164.jpg |
| image = Creme anglaise p1050164.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = ''Crème anglaise'' |
| caption = ''Crème anglaise'' with vanilla seeds |
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| alternate_name = |
| alternate_name = English Cream<br/>Drinking Custard |
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| country = |
| country = |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[ |
| type = [[Custard]] |
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| served = |
| served = |
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| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]] |
| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]] |
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| cookbook= Crème Anglaise |
| cookbook= Crème Anglaise |
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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, and then slowly adding hot milk, while whisking. Vanilla beans (seeds) may be added for extra flavour and visual appeal. 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 °C (156 °F) and 83 °C (180 °F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture. |
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Asabeverage, 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 |
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== |
==See also== |
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* [[List of dessert sauces]] |
* [[List of dessert sauces]] |
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*[[Bird's Custard]] - invented because Bird's wife was allergic to egg |
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{{cookbook|position=left}} |
{{cookbook|position=left}} |
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==External links== |
==External links== |
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* [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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Crème anglaise with vanilla seeds
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| Alternative names | English Cream Drinking Custard |
|---|---|
| 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.
