hamez wrote:
>
> IT's mainly used as a dessert condiment. The name is a joke by the
> french, intimating that regular cream wasn't fattening enough for the
> english, that men of their girth and sloth required milk and cream
> enriched with egg yolks and sugar.

Probably not. The egg custard sauce (and it's nasty offshoot Bird's
Custard) is ubiquitous on English desserts and didn't really happen on
French desserts. Makes sense to name it after the people who use it
most.



>
>
> Anyway, it's beautiful and can be flavoured with anything from espresso
> to bailey's irish cream.
>
> Hamez
>
> Jarkat2002 wrote:
> > I have a recipe for Crème Anglaise but I'm not exactly sure what it's used for.
> > Do you just eat like custard or a pudding or is it used for a topping?
> > I have googled .. but I just get more recipes, not how it's served.
> > ~Kat
> >
> >
> > "The early bird gets the worm, the second mouse gets the cheese."