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