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[[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb| |
[[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''Crème anglaise'' over a slice of ''[[gingerbread|pain d'épices]]''.]] |
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'''''Crème Anglaise''''' ([[French language|French]] for "English cream") is a light pouring [[custard]] used as a sauce. It is a mix of [[sugar]], [[Egg (food)|egg]] yolks and boiling [[milk]]. |
'''''Crème Anglaise''''' ([[French language|French]] for "English cream") is a light pouring [[custard]] used as a sauce. It is a mix of [[sugar]], [[Egg (food)|egg]] yolks and boiling [[milk]]. |
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To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a [[double boiler]]. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will curdle. |
To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a [[double boiler]]. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will curdle. |
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===External links=== |
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{{cookbook}} |
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[[Category:Desserts]] |
[[Category:Desserts]] |
Crème Anglaise (French for "English cream") is a light pouring custard used as a sauce. It is a mix of sugar, egg yolks and boiling milk.
To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a double boiler. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will curdle.