''Crème anglaise'' (

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

for "English cream"), custard sauce, pouring custard, or simply custard is a light, sweetened pouring

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fr ...

used as a dessert cream or sauce. It is a mix of

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...

egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example be ...

s, and hot

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulat ...

usually flavoured with

vanilla Vanilla is a spice derived from orchids of the genus '' Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla ('' V. planifolia''). Pollination is required to make the plants produce the fruit from whic ...

. The cream is made by whipping egg yolks and sugar together until the yolk is almost white and then slowly adding hot milk while whisking. It is often flavored with vanilla

extract An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form. The aromatic principles of many spices, nuts ...

, or seeds. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and constantly stirred with a spoon until it is thick enough to coat the back of a spoon and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a

bain-marie A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also ...

until the egg yolks are set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining it into a container placed in an ice bath. Cooking temperature should be between 70 °C (156 °F) and 83 °C (180 °F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture. This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example, in (" floating island"): the cream is poured into a bowl with a piece of

meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream o ...

() floated on top along with praline. It can also be used as a base for desserts such as

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

crème brûlée ''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar ...

. It is occasionally known as "drinking custard" in the American South. It can be served like

eggnog Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg white ...

during the

Christmas season The Christmas season or the festive season (also known in some countries as the holiday season or the holidays) is an annually recurring period recognized in many Western and other countries that is generally considered to run from late November ...

. Other names include the French terms ("English-style cream") and ("French cream").

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

, 1st English edition, p. 319 Imitation custard sauce, with no egg, is often made from instant custard powders such as

Bird's Custard Bird's Custard is the brand name for the original powdered, egg-free imitation custard powder, now owned by Premier Foods. Custard powder and instant custard powder are the generic product names for similar and competing products. The product ...

Notes

External links

Making Crème Anglaise
- video about how to make crème anglaise
Cardamom Crème Anglaise
- recipe {{DEFAULTSORT:Creme anglaise Custard desserts Dessert sauces

See also

Notes

External links