crème anglaise

American  

[krem ang-gleyz, -glez, kreem, krem ahn-glez] / ˈkrɛm æŋˈgleɪz, -ˈglɛz, ˈkrim, krɛm ɑ̃ˈglɛz /

noun

French Cooking.

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

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Etymology

Origin of crème anglaise

< French: literally, English cream

Example Sentences

The dish features poached vanilla meringue that is piped and studded with caramel and honey butter almonds, then flooded with a honey creme fraiche creme anglaise.

From Salon

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

You can make your crème Anglaise ahead of time — and, in fact, you need to, since it should be chilled.

From Salon

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

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