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Crème anglaise over a slice of pain d'épices. 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.
The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse.Her recipe, entitled The Flooting Island [], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth.
Crema catalana – Catalan dessert similar to crème brûlée; Crema de fruta – Filipino layer cake; Crème anglaise – Light sweetened pouring custard; Crème brûlée – Custard dessert with hard caramel top; Crème caramel – Custard dessert with soft caramel on top, also known as flan, caramel custard, egg pudding or caramel pudding
Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche .
This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom.The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards, and creams; custard sauce is called crème anglaise (English cream) in French cuisine
Crème anglaise – Light sweetened pouring custard; Custard – Semi-solid cooked mixture of milk and egg; Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient; Hard sauce – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless; Sweet chili sauce – Condiment primarily used as a dip
Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla.
Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel. Angel wings – Sweet crisp pastry; Calisson – Traditional candy from Aix-en-Provence; Charlotte – Icebox cake; Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart