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| caption = ''Crème anglaise'' with vanilla seeds |
| 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 = |
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| type = [[Custard]] |
| type = [[Custard]] |
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| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]] |
| main_ingredient = [[Sugar]], [[egg yolk]]s, [[milk]], [[vanilla]] |
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| variations = |
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| cookbook |
| cookbook= Crème Anglaise |
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| place_of_origin = [[France]] |
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[[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''Crème anglaise'' over a slice of ''[[pain d'épices]]'']] |
[[Image: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 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 |
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Crème anglaise (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.
It is occasionally known as "drinking custard" in the American South and served like eggnog during the Christmas season.[2]
Other names include the French terms crème à l'anglaise ("English-style cream") and crème française ("French cream").[3]
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.