Crème anglaise
Today, Crème anglaise is a topic that has great relevance in our society. For years, it has aroused the interest of specialists and people in general, due to its multiple facets and its impact in various areas. Throughout history, Crème anglaise has generated debate, controversy and, in turn, great advances and innovations. It is a topic that does not leave anyone indifferent and that continues to evolve over time. In this article, we will explore different aspects related to Crème anglaise, analyzing its importance, its implications and its influence on everyday life. In this way, we can better understand the relevance that Crème anglaise has in today's society.
 Crème anglaise with vanilla seeds | |
| Alternative names | English Cream Drinking Custard |
|---|---|
| Type | Custard |
| Place of origin | France |
| Main ingredients | Sugar, egg yolks, milk, vanilla |
Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard[1] is a light, sweetened pouring custard from French cuisine,[2] 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 cream or crème 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.[3][4]
Other names include the French terms crème à l'anglaise ("English-style cream") and crème française ("French cream").[5]
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.[citation needed]
See also
Notes
- ^ Alan Davidson, The Oxford Companion to Food, s.v. 'custard', 'crème'
- ^ Davidson, Alan (2014). Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-175627-6.
- ^ "Drinking Custard — Pauladeen.com". Archived from the original on 2012-12-08. Retrieved 2012-12-15.
- ^ Clements, Caroline Sanders (November 11, 2020). "What the Heck is Boiled Custard?". Garden and Gun. Retrieved 11 December 2023.
- ^ Larousse Gastronomique, 1st English edition, p. 319
External links
- Making Crème Anglaise - video about how to make crème anglaise
- Cardamom Crème Anglaise Archived 2009-02-11 at the Wayback Machine - recipe
