creme anglais

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Thân thiện
Definition
  1. Noun:
    • A vanilla-flavored custard sauce: "Crème anglaise" is a classic French dessert sauce made from milk, egg yolks, sugar, and vanilla. It is a thin, pourable custard, distinct from thicker, set custards. The term is French for "English cream."
Usage Examples
  • Noun:
    • The chef drizzled crème anglaise around the slice of chocolate cake.
    • For dessert, the poached pears were served with a delicate crème anglaise.
Advanced Usage
  • "To prepare a crème anglaise": Refers to the specific cooking technique of slowly heating the egg mixture to thicken it without curdling.
    • The key to a perfect crème anglaise is constant stirring over low heat.
Variants and Related Words

  • Crème pâtissière (n): Pastry cream; a thicker custard used as a filling, stabilized with flour or cornstarch.

    • Crème pâtissière is used in éclairs, while crème anglaise is a sauce.

  • Custard (n): A broader category of dishes thickened with eggs, which includes both pourable sauces like crème anglaise and baked, set custards.

Synonyms
  • Pouring custard: A direct English synonym for crème anglaise.
  • Vanilla custard sauce: A descriptive synonym emphasizing the primary flavor.
Notes on Usage
  • The term is often used in its original French form, , in English culinary contexts. The spelling "creme anglais" is an anglicized version.
  • It is specifically a sauce, not a cake or a "bánh kem" (which would be a cream cake or pastry). The provided Vietnamese definition ("món bánh kem của Anh" / English cream cake) is inaccurate for standard culinary terminology.
Noun
  1. custard sauce flavored with vanilla or a liqueur