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Crème anglaise

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description Crème anglaise Overview

Crème anglaise, or "English cream," is a classic French dessert sauce made by gently cooking a mixture of egg yolks, sugar, and milk. Distinguished from thicker custards by its liquid consistency, it is traditionally flavored with vanilla, resulting in a smooth, rich pouring sauce. In culinary applications, it is frequently served warm or cold over pastries, cakes, and fresh fruit. Furthermore, it serves as the foundational base mixture for producing traditional churned French-style ice cream.

help Crème anglaise FAQ

What are the main ingredients in crème anglaise?

Crème anglaise is a light pouring French custard made from a mixture of egg yolks, sugar, and milk. It is often flavored with vanilla and is cooked gently over a water bath to prevent curdling.

Is crème anglaise the same as an ice cream base?

Yes, crème anglaise is widely used as the traditional base for French vanilla ice cream. Because it is essentially a rich, smooth custard, chilling and churning it creates a premium ice cream texture.

How long has crème anglaise been around?

Basic pouring custards like crème anglaise have been used in European cooking since the 14th century. It evolved as a way to use surplus eggs and milk in early French and English kitchens.

What desserts are served with crème anglaise?

It is typically served poured warm or cold over desserts like pies, cakes, and floating islands. It is also a classic accompaniment for steamed puddings and dense chocolate cakes.

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