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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.
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
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.
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 .
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
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
It strikes me that creme anglaise would be much too runny for creme brulee. but perhaps this just reflects my limited familiarity with each. But as I understand, it counts as creme anglaise in virtue of being made from milk, nor cream, having more sugar, and being thinner than heavy custard or pastry custard.
Custard-based buttercream, also known as German buttercream or crème mousseline, [12] is prepared by beating together pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar. [1] [13]