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 crème anglaise can be made a couple of days ahead of time, too, and stored in an airtight container in the refrigerator.

From The Wall Street Journal • Mar. 27, 2026

It can also be a little more complex: a prepared fruit curd, or a custard like pudding or crème anglaise.

From Salon • Jan. 13, 2022

In the spirit of the owners’ romance, try the fruit tart for two with a big smooch of crème anglaise.

From Washington Post • May 15, 2019

We ate modestly, but we couldn’t resist the classic French dessert moelleux au chocolat, a molten chocolate cake bathed in crème anglaise.

From New York Times • Jan. 17, 2017

Remember to strain it before serving – if there’s not enough to go round, simply pad it out with more cream and call it crème anglaise.

From The Guardian • Dec. 22, 2016