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, often flavoured with vanilla.
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 until thick. The sauce is stirred with a spoon until it is thick enough to coat the back of a spoon, and then must be removed from the heat. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185 °F); the higher the temperature, the thicker the resulting cream.
This can be poured as a sauce over cakes, fruits, etc. Alternatively, 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 meringue (blancs en neige) floated on top. It can also be used as a base for desserts such as ice cream or crème brûlée.
Other names includes 'crème à l'anglaise' and 'crème française'.[1]
Notes
- ^ Larousse Gastronomique, 1st English edition, p. 319
See also
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Wikibooks Cookbook has a recipe/module on |
External links
- Making Crème Anglaise - video about how to make crème anglaise
- Cardamom Crème Anglaise - recipe
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