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m Added accent on crème and capitalised Anglaise, where needed.
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Undid revision 1134781571 by Tigertooth (talk)
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = ''Crème Anglaise'' |
| name = ''Crème Anglaise'' |
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| image = |
| image = Creme anglaise p1050164.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = ''Crème |
| 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 = |
| country = |
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| cookbook= Crème Anglaise |
| cookbook= Crème Anglaise |
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}} |
}} |
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[[Image: |
[[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''''' ([[French language|French]] for "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]]. |
'''''Crème anglaise''''' ([[French language|French]] for "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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{{Portal bar|Food}} |
{{Portal bar|Food}} |
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{{DEFAULTSORT: |
{{DEFAULTSORT:Creme anglaise}} |
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[[Category:Custard desserts]] |
[[Category:Custard desserts]] |
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[[Category:Dessert sauces]] |
[[Category:Dessert sauces]] |
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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 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.
