Creme anglaise

Creme Anglaise is a light pouring custard used as a dessert sauce in many cuisines. It is a mix of sugar, egg yolks, and hot milk, often flavored with vanilla. Its name comes from the French for "English Cream".

History

The exact origins of creme anglaise are unclear, but it is believed to have been developed in the Middle Ages by European monks. It was later popularized in England and France, where it became a staple of both countries' cuisines.

Preparation

To prepare creme anglaise, sugar and egg yolks are first whisked together until the mixture is pale and thick. Hot milk (often flavored with vanilla) is then slowly poured into the egg mixture while continuously whisking. The mixture is then cooked over low heat until it thickens enough to coat the back of a spoon. It is important to stir the mixture constantly during this process to prevent it from curdling.

Uses

Creme anglaise is often used as a sauce for desserts such as fruits, cakes, and puddings. It can also be used as a base for ice cream or custard.

Variations

There are many variations of creme anglaise, including versions flavored with chocolate, coffee, or liqueur. Some recipes also call for the addition of cream or butter for a richer flavor.

See also

• Custard
• Dessert sauce
• French cuisine
• English cuisine