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- Crème_anglaise abstract "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. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams. Its name may derive from the prevalence of sweet custards in English desserts.The cream is made by whipping egg yolks and sugar together until the yolk is almost white, and then slowly adding hot milk, while whisking. This process is commonly referred to as tempering. Vanilla beans (seeds) may be added for extra flavor and visual appeal. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining into a container placed in an ice bath. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185 °F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture.This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante ("floating island"): the cream is poured into a bowl with a piece of meringue (blancs en neige) floated on top along with praline. It can also be used as a base for desserts such as ice cream or crème brûlée. It has a mild taste but a rich, and thick vanilla flavor. However, the ice cream base is much thicker and has various flavorings. The American Amish call the sauce English pouring sauce. In the American South it is known as "boiled custard", and it can be served like eggnog during the Christmas season.Other names includes 'crème à l'anglaise' (French for English-style cream) and 'crème française' (French for French cream).".
- Crème_anglaise thumbnail Creme_anglaise_p1050164.jpg?width=300.
- Crème_anglaise wikiPageID "347493".
- Crème_anglaise wikiPageRevisionID "600908204".
- Crème_anglaise caption "Crème anglaise, flavored with black flecks of vanilla".
- Crème_anglaise mainIngredient "Sugar, egg yolks, milk, vanilla".
- Crème_anglaise name "Crème Anglaise".
- Crème_anglaise type Custard.
- Crème_anglaise subject Category:Custard_desserts.
- Crème_anglaise subject Category:Dessert_sauces.
- Crème_anglaise type Food.
- Crème_anglaise type FunctionalSubstance.
- Crème_anglaise comment "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. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams.".
- Crème_anglaise label "Crema inglese".
- Crème_anglaise label "Creme inglês".
- Crème_anglaise label "Crème anglaise".
- Crème_anglaise label "Crème anglaise".
- Crème_anglaise label "Crème anglaise".
- Crème_anglaise label "Englische Creme".
- Crème_anglaise label "クレーム・アングレーズ".
- Crème_anglaise sameAs Cr%C3%A8me_anglaise.
- Crème_anglaise sameAs Englische_Creme.
- Crème_anglaise sameAs Crème_anglaise.
- Crème_anglaise sameAs Crème_anglaise.
- Crème_anglaise sameAs Crema_inglese.
- Crème_anglaise sameAs クレーム・アングレーズ.
- Crème_anglaise sameAs Creme_inglês.
- Crème_anglaise sameAs Q1342574.
- Crème_anglaise sameAs Q1342574.
- Crème_anglaise wasDerivedFrom Crème_anglaise?oldid=600908204.
- Crème_anglaise depiction Creme_anglaise_p1050164.jpg.
