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[[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''Crème anglaise'' over a slice of ''[[gingerbread|pain d'épices]]''.]] |
[[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 dessert cream, or sauce. It is a mix of [[sugar]], [[Egg (food)|egg]] yolks and hot [[milk]]. |
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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 The sauce is stirred with a spoon until it coats the back of a spoon, and then must be withdrawn from fire.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. |
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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. |
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[[Larousse Gastronomique]] calls it 'crème à l'anglaise' and 'crème française'. |
[[Larousse Gastronomique]] calls it 'crème à l'anglaise' and 'crème française'. |
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{{cookbook}} |
{{cookbook}} |
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[[Category:Desserts| |
[[Category:Desserts|Crème anglaise]] |
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[[Category:Sauces| |
[[Category:Sauces|Crème anglaise]] |
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[[Category:Creams|Crème anglaise]] |
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[[fr:Crème anglaise]] |
[[fr:Crème anglaise]] |
Crème Anglaise (French for "English cream") is a light pouring custard used as a dessert cream, or sauce. It is a mix of sugar, egg yolks and hot milk.
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 The sauce is stirred with a spoon until it coats the back of a spoon, and then must be withdrawn from fire.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.
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.
Larousse Gastronomique calls it 'crème à l'anglaise' and 'crème française'.