crème anglaise
Vanilla egg sauce
Crème anglaise is a thin, pourable custard sauce made from egg yolks, sugar, cream, and vanilla.
It serves as a base for ice cream and as an accompaniment to desserts—drizzled over cakes, tarts, or fresh fruit.
The name is French for "English cream," though the French developed and named it: The chocolate soufflé came with a pool of crème anglaise.
Controlled heating and cooling
- whiskLooped wire mixer
- double boilerTwo-tiered steam cooker
- bain-marieHeated water bath for cooking
- strainerPerforated draining vessel
nappe · thickening · stirring · infusion · cooking thermometer · liaison · simmering · gentle heat
Soft and smooth-textured
- silkySmooth and lustrous
- smoothWithout roughness or difficulty
- richHaving much of something
- lusciousRichly pleasing to senses
pourable · glossy · delicate · flowing · satiny · light · coating
Eggs' nutrient-dense cores
- vanilla beanAromatic tropical pod
- vanilla podDried orchid fruit
- sugarCrystalline carbohydrate sweetener
- milkMammalian nursing fluid
vanilla extract · Tahitian vanilla · whole milk · caster sugar
Foamy egg-yolk sauce
- zabaglioneWhipped egg-and-wine custard
- vanilla sauceFlavored cream for desserts
- custard saucePourable egg-based dessert topping
- frozen custardEgg-enriched churned ice confection
Sharp-flavored small pie
- souffléBaked puffed egg dish
- profiterolesFilled choux pastry bites
- bread puddingBaked custard with stale slices
- chocolate cakeBaked cocoa dessert
fruit tart · poached pears · apple tart · crêpes · beignets · clafoutis · gâteau · fresh berries
France's chief city
- patisserieFrench pastry shop
- bistroInformal small restaurant
- chefProfessional kitchen leader
- gastronomyScience of fine dining
Escoffier · haute cuisine · French dessert · culinary tradition · Cordon Bleu · mother sauce
tempering
Controlled heating and cooling
- whiskLooped wire mixer
- double boilerTwo-tiered steam cooker
- bain-marieHeated water bath for cooking
strainer · nappe · thickening · stirring · infusion · cooking thermometer · liaison · simmering · gentle heat
velvety
Soft and smooth-textured
luscious · pourable · glossy · delicate · flowing · satiny · light · coating
egg yolks
Eggs' nutrient-dense cores
- vanilla beanAromatic tropical pod
- vanilla podDried orchid fruit
- sugarCrystalline carbohydrate sweetener
milk · vanilla extract · Tahitian vanilla · whole milk · caster sugar
sabayon
Foamy egg-yolk sauce
- zabaglioneWhipped egg-and-wine custard
- vanilla sauceFlavored cream for desserts
- custard saucePourable egg-based dessert topping
tart
Sharp-flavored small pie
- souffléBaked puffed egg dish
- profiterolesFilled choux pastry bites
- bread puddingBaked custard with stale slices
fruit tart · chocolate cake · poached pears · apple tart · crêpes · beignets · clafoutis · gâteau · fresh berries · sticky toffee pudding
Paris
France's chief city
- patisserieFrench pastry shop
- bistroInformal small restaurant
- chefProfessional kitchen leader
gastronomy · Escoffier · haute cuisine · French dessert · culinary tradition · Cordon Bleu · mother sauce
crème anglaisepudding
Creamy thickened sweet dish
pastry cream · crème pâtissière · flan · panna cotta · blancmange
crème anglaiseice cream
Churned frozen dairy dessert
frozen custard · gelato · sorbet · granita · coulis
crème anglaisegravy
Thickened meat drippings
béchamel · berry sauce · jus · pan sauce · lemon sauce
cream, creamy, creamed, creaminess, creamery, creamer, creamers, creameries, crème