Creme anglaise This is the base to make ice cream. It is made by cooking egg yolks and sugar with cream and milk.
To prepare creme anglaise: Heat milk in a medium saucepan over medium heat. Whisk together the egg yolks and sugar. Whisk the hot milk into the egg mixture and pour back into the pan.
creme anglaise (krehm ahn-GLEHZ) - Anglaise means "English." It is French custard, which can be served either, or cold. Also called cream inglese.
crema catalana - The Spanish name for creme brulee. See creme brulee.
Creme Anglaise:
This is a custard made of milk and eggs. It is used both as a sauce for desserts and as a base for mousses.
Creme Brulee: ...
Creme Anglaise - A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks.
Creme anglaise (Fr.): Custard.
Creme brulee (Fr.): Custard topped with sugar and caramelized under the broiler before service.
When served, these puffs are drizzled with caramel and served with creme anglaise.
Olive Oil - Olive oil has a very distinctive flavor, and has become more prominent in American cooking today.
Chocolate Souffles with Creme Anglaise
From Food & Wine
"I love the simple elegance of chocolate souffles," Grace Parisi says.
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Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise. Offal ...
Coco Quemade: A pudding similar to flan. Also a base for ice creams and a replacement for creme anglaise.
Oeufs a la Neige means snow eggs, whipped egg whites floating in creme Anglaise, also known as floating island.
Oie is French for goose.
Unless you have tried durian ice cream made with the fruit and a classic creme Anglaise (a cross-culture recipe if ever there was one, and I am quite unrepentant about creating it), you cannot say you have tried it at its best.
 See also: Creme, Milk, Texture, Caramel, Cream
  
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