Crème anglaise: Difference between revisions
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'''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". | '''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". | ||
[[File:Creme anglaise et pain d'epices DSC00137.JPG|500px|right|Creme anglaise et pain d'epices]] | |||
==Etymology== | ==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 tart]]s. | 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 tart]]s. | ||
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* [[Vanilla]]: A flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). | * [[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. | * [[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. | ||
[[Category:Desserts]] | [[Category:Desserts]] | ||
[[Category:Custards]] | [[Category:Custards]] | ||
[[Category:French cuisine]] | [[Category:French cuisine]] | ||
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Revision as of 02:15, 16 December 2024
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.
