Crème Anglaise (French for "English cream") is a light pouring custard used as a sauce. It is a mix of sugar, egg yolks and boiling milk. Categories: Christmas food | Food and drink stubs ... Custard is a sweet dessert made from a combination of milk or cream, egg yolks, corn starch, sugar and flavourings such as vanilla. ... This article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation) A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, perservation... Bird eggs are a common food source. ... A glass of milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ...
To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a double boiler. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will curdle. A double-boiler is a stovetop apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning, or for any occasion when more indirect heating is desired. ...
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