Crème anglaise

Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for '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.

Crème Anglaise

Crème anglaise with vanilla seeds
Alternative names	English Cream Drinking Custard
Type	Custard
Place of origin	France
Main ingredients	Sugar, egg yolks, milk, vanilla
Cookbook: Crème Anglaise   Media: Crème Anglaise

Crème anglaise over a slice of pain d'épices

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 crème à l'anglaise ("English-style cream") and crème française ("French cream").^[5]

Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard.^{[citation needed]}

See also

• List of dessert sauces