| Crème Anglaise | |
| Alternate Name: | English Cream Drinking Custard |
| Type: | Custard |
| Main Ingredient: | Sugar, egg yolks, milk, vanilla |
| Cookbook: | Crème Anglaise |
| Place Of Origin: | France |
Crème anglaise (in French kʁɛm ɑ̃glɛz/; fr||English cream), 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.
French: Crème anglaise can be poured over cakes or fruits as a sauce or eaten as part of desserts such as floating island. It also serves as a base ingredient for other desserts such as ice cream or crème brûlée.
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 French: crème à l'anglaise ("English-style cream") and French: crème française ("French cream").[5]
Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.