Crème anglaise
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Crème anglaise (Script error: No such module "IPA".; Template:Langnf), custard sauce, pouring custard, or simply custard[1] is a light, sweetened pouring custard from French cuisine,[2] used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
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As a beverage, it is known as "drinking custard" or "boiled custard" in the American South and served like eggnog during the Christmas season.[3][4]
Other names include the French terms Script error: No such module "Lang". ("English-style cream") and Script error: No such module "Lang". ("French cream").[5]
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.Script error: No such module "Unsubst".
See also
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Notes
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- ↑ Alan Davidson, The Oxford Companion to Food, s.v. 'custard', 'crème'
- ↑ Script error: No such module "citation/CS1".
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- ↑ Larousse Gastronomique, 1st English edition, p. 319
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External links
- Making Crème Anglaise - video about how to make crème anglaise
- Cardamom Crème Anglaise Script error: No such module "webarchive". - recipe