Crème anglaise

Crème anglaise is a light pouring custard used as a dessert sauce or filling. It is a mix of sugar, egg yolks, and hot milk, often flavored with vanilla. Its name comes from the French for "English cream".

Etymology

The term "crème anglaise" is French for "English cream". The exact origin of the name is unknown, but it is believed to have been coined in the 19th century. The term is used to describe a variety of custard-based desserts, including ice cream and custard tarts.

Preparation

Crème anglaise is made by whisking egg yolks with sugar until they become pale and thick, then slowly adding hot milk while continuing to whisk. The mixture is then cooked over low heat until it thickens enough to coat the back of a spoon. It is important not to let the mixture boil, as this can cause the egg yolks to curdle. Once the desired consistency is reached, the crème anglaise is strained through a fine sieve and often flavored with vanilla.

Uses

Crème anglaise is commonly used as a sauce for desserts such as fruits, cakes, and puddings. It can also be used as a filling for pastries or as a base for making ice cream.

Related Terms

• Custard: A variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
• Vanilla: A flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
• Dessert: A course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur.