|
|
| back to Glossary Index |
 |
|
|
|
|
A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream. Many recipes for Crème Anglaise use a combination of milk and heavy cream (similar to double cream in Britian) while others suggest half and half or all cream. Translated into English from French, the name for this sauce becomes English Cream, a light textured custard that can be poured like a thin sauce. Often referred to as a pouring custard or a pourable sauce, Crème Anglaise is a stirred sauce rather than a cooked sauce, such as a crème brulee. The ingredients are stirred over low heat between 158ºF to 185ºF (70ºC to 85ºC) to keep it from curdling and cooked until the sauce thickens to the desired consistency. Favorings such as vanilla bean, vanilla extract, chocolate, coffee, rum, or cognac are often added to enhance the taste. Crème Anglaise can be served warm or chilled and is usually served as an accompaniment that is served as a topping for desserts such as ice cream, pudding, pies, cakes, sweet breads, and fruit.
Another sauce that can be made with similar ingredients as Crème Anglaise is Crème Patisserie or Pastry Cream. Crème Patisserie is made using the same recipe as Crème Anglaise but with the addition of flour or cornstarch in order to stiffen the texture so it does not run or is not pourable. It is made most often for use as a filling for pastries such as eclairs.
|
|
|
|
|
|
|
Crème Anglaise term - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| This delicious sauce, rich but not thick, has many uses but is especially good with fresh fruit. |
|
|
 |
|
|
|
| Liven your holiday gatherings with this terrific cocktail that tastes like the classic dessert. |
|
|
 |
|
|
|
| Crème fraiche, heavy cream thickened and slightly soured by a bacterial culture, has a nutty, tangy taste and is a delicious addition to many dishes. This do-it-yourself version isn't quite authentic, but it's still very good. It is very easy to make - just be sure to choose an additive with a live bacterial culture |
|
|
 |
|
|
|
| Crème Brûlée means "burnt cream." This creamy custard with its crisp, carmelized sugar topping is a dessert worthy of any occasion. |
|
|
 |
|
|
|
| Attention chocolate lovers! Prepare to enter chocolate heaven with your first mouthful of this scrumptious dessert. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food ... |
|
|
 |
|
|
|
| A liqueur, made from cocoa beans, which is available in either a dark or clear consistency. Crème de cocoa provides a sharp tasting, vanilla-chocolate tasting beverage that is ... |
|
|
|
|
|
|
|
| A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking. When the chilled custard is served, it is ... |
|
|
|
|
|
|
|
| A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and ... |
|
|
|
|
|
|
|
| A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
