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."

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.

Creme Anglaise is a custard sauce used to accompany desserts. It can be
used warm or cool and it goes well with many types of dessert.

Jim Lahue

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.

Creme Anglaise is a custard sauce used to accompany desserts. It can be
used warm or cool and it goes well with many types of dessert.

Jim Lahue

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?


Yes, yes, and yes. I like it best as a warm topping for fresh berries,
but it can be the basis for ice cream, eaten plain with a spoon, used
instead of ice cream on pie or brownies. You really have to make some,
try it and let loose by putting it on everything for a while. While
you're at it, try making it with whole eggs instead of egg yolks, and
let me know how it turns out. I'm getting sick of throwing away the
whites that accumulate in my fridge but have been reluctant to try the
obvious experiment.

--Lia

"Jim Lahue" > wrote in message
...
> 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.
>
> Creme Anglaise is a custard sauce used to accompany desserts. It can be
> used warm or cool and it goes well with many types of dessert.
>
> Jim Lahue
>

Can also be used for body added in ice creams

milk/cream thickened with egg yolk, sweetened with sugar, lightly flavored
with vanilla

"Jim Lahue" > wrote in message
...
> 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.
>
> Creme Anglaise is a custard sauce used to accompany desserts. It can be
> used warm or cool and it goes well with many types of dessert.
>
> Jim Lahue
>

Can also be used for body added in ice creams

milk/cream thickened with egg yolk, sweetened with sugar, lightly flavored
with vanilla

"Jarkat2002" > wrote in message
...
> 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."

crème anglaise
[krehm ahn-GLEHZ; krehm ahn-GLAYZ]
The French term for a rich custard sauce that can be served hot or cold over
cake, fruit or other dessert.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Dimitri

"Jarkat2002" > wrote in message
...
> 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."

crème anglaise
[krehm ahn-GLEHZ; krehm ahn-GLAYZ]
The French term for a rich custard sauce that can be served hot or cold over
cake, fruit or other dessert.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Dimitri

"Julia Altshuler" > wrote in message
news:OQxNc.170164$%_6.155187@attbi_s01...
> 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?
>
> Yes, yes, and yes. I like it best as a warm topping for fresh berries,
> but it can be the basis for ice cream, eaten plain with a spoon, used
> instead of ice cream on pie or brownies. You really have to make some,
> try it and let loose by putting it on everything for a while. While
> you're at it, try making it with whole eggs instead of egg yolks, and
> let me know how it turns out. I'm getting sick of throwing away the
> whites that accumulate in my fridge but have been reluctant to try the
> obvious experiment.
>
> --Lia

NO! Don't toss the whites! Use them to make a fruit whip on which to pour
your Crème Anglais. My favorite childhood dessert was prune whip with
custard sauce, but other fruits (especially apricot) work well.

Felice

crème anglaise

The French term for a rich custard sauce that can be served hot or cold over
cake, fruit or other dessert.
Crème Anglaise is a light pouring Custard it is a sweet dessert made from a
combination of milk or cream, egg yolks, cornflour, sugar and flavourings
such as vanilla essence.
A sauce that can be served, warm or cold, with cakes, pies, puddings, or
fruit. One of the most famous uses is in the English trifle. A cooked or
stirred custard is also known as a custard sauce. The French have named
this sauce 'crème anglaise' (English cream), as there is no exact
translation for 'custard'.
Depending on how much thickener is added, custard may vary in consistency
from a thin pouring sauce or Crème Anglaise, to a thick blancmange.
This sauce's consistency is ideal when used on plated desserts. For trifles
or for pouring over desserts such as puddings

"Jarkat2002" > wrote in message
...
> 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."

Felice Friese wrote:

> NO! Don't toss the whites! Use them to make a fruit whip on which to pour
> your Crème Anglais. My favorite childhood dessert was prune whip with
> custard sauce, but other fruits (especially apricot) work well.

Well, I don't toss the whites, not right away, anyhow. I carefully put
them in a plastic container and refrigerate. I look for appropriate
recipes not of which seem appealing at the moment, then, 4 days later,
my boyfriend knocks them over when placing something else in the
refrigerator spilling them and making a mess, followed by a small
argument and the disposal of the egg whites. That's not exactly the
plan, but it has turned out reliably to be the case.

--Lia

In article <OQxNc.170164$%_6.155187@attbi_s01>, =20
says...
> Jarkat2002 wrote:
> > I have a recipe for Cr=E8me 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=
?=20
>=20
>=20
> Yes, yes, and yes. I like it best as a warm topping for fresh berries,=
=20
> but it can be the basis for ice cream, eaten plain with a spoon, used=20
> instead of ice cream on pie or brownies. You really have to make some,=
=20
> try it and let loose by putting it on everything for a while. While=20
> you're at it, try making it with whole eggs instead of egg yolks, and=20
> let me know how it turns out. I'm getting sick of throwing away the=20
> whites that accumulate in my fridge but have been reluctant to try the=20
> obvious experiment.
>=20
> --Lia
>=20
>=20
I always freeze my egg whites when I only need yolks, and when I have=20
enough I'll make an angel food cake or meringue cookies.
--=20
Donna
A pessimist believes all women are bad. An optimist hopes they are.

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.

Their insult, not mine.

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."

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."

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."

On 2004-07-27, Orion > wrote:

> from the joyofcooking web site........
> http://www.joyofbaking.com/CremeAnglaise.html

Wow! Killer website. Thanks for that.

nb

"notbob" > wrote in message
news:E1gPc.196744$%_6.177430@attbi_s01...
> On 2004-07-27, Orion > wrote:
>
> > from the joyofcooking web site........
> > http://www.joyofbaking.com/CremeAnglaise.html
>
> Wow! Killer website. Thanks for that.
>
> nb

You're welcome. I had some fun with it myself!

Suzan

"notbob" > wrote in message
news:E1gPc.196744$%_6.177430@attbi_s01...
> On 2004-07-27, Orion > wrote:
>
> > from the joyofcooking web site........
> > http://www.joyofbaking.com/CremeAnglaise.html
>
> Wow! Killer website. Thanks for that.
>
> nb

You're welcome. I had some fun with it myself!

Suzan