Science Fair Project Encyclopedia
Crème Anglaise
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.
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.
Last updated: 05-21-2005 20:40:22
09-23-2007 01:00:40
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details