Crème anglaise

Custard ( crème anglaise French ) is a cream made ​​from egg yolks, sugar and milk, which is one of the basic recipes of fine cuisine. It is a special variant of Sabayon, but is not categorized as such in the rule.

First, egg yolks and sugar are stirred until the sugar has dissolved. After the addition of the milk, the mixture is cut off in the hot water bath until the egg yolk contained binds and a creamy cream. The mixture must be stirred constantly and can not overheat, otherwise clumped the yolk - the cream curdles and can not be saved.

Classically, the custard is flavored with vanilla, but they can also be modified versatile.

English cream can be used as a dessert cream or in a slightly diluted version as a dessert sauce, but above all, it serves as the basis of many other specialties, such as Bavarian cream, butter, ice cream, custard, etc.

The English term Custard has a broader meaning than the term German English cream, although it includes these. The Oxford Companion to Food Custard defined as a mixture of milk and eggs, which is thickened by gentle heating; It is according to the understanding of English cuisine is a base ingredient for many dishes, sweet as well as savory. In medieval times the mass served as a filling for pies or tarts, since the 16th century it is used primarily for dessert creams. The custard sauce is also made of milk and eggs, but has a more liquid consistency.

As an important component of desserts custard is best known in England, the Netherlands, France, Portugal, Spain, Italy and Australia. In Japan, it is used as a filling for Oyaki, Taiyaki, or the Japanese cream puffs.