crème anglaise

[ krem ang-gleyz, -glez, kreem; French krem ahn-glez ]

noun

, French Cooking.

1. a custard sauce flavored with vanilla or sometimes with rum, orange liqueur, kirsch, etc.

Word History and Origins

Origin of crème anglaise¹

< French: literally, English cream

Example Sentences

I also love the sound of Amar and Sara's dessert, especially with the sponge cake and phyllo dough, but the "frozen creme anglaise pearls" actually doesn't look all that great in the close-up shots.

From Salon

The newest wave of products, she said, incorporate nuanced technology that allows you to set and maintain precise temperatures — for example, the exact 180 degrees you’d need for a satiny crème anglaise without risk of curdling.

From Seattle Times

She also makes the crème Anglaise optional: "Those little mounds of egg white floating on custard may be English floating islands," she wrote in her original "Mastering the Art of French Cooking," but the French version required no such thing.

From Salon

The English version of the French île flottante sets islands of stiffly beaten egg whites afloat in a sea of crème Anglaise, often topped with caramel and served chilled.

From Salon

Crème Anglaise is a basic custard sauce, made by whipping together egg yolks and sugar, then thinning it with hot milk and/or cream, usually flavored with vanilla.

From Salon