creme anglaise: meaning, definition, pronunciation and examples
LowFormal/Culinary
Quick answer
What does “creme anglaise” mean?
A rich, pouring custard sauce made from milk, sugar, and egg yolks.
Audio
Pronunciation
Definition
Meaning and Definition
A rich, pouring custard sauce made from milk, sugar, and egg yolks.
In professional cookery, it is considered the base for many ice creams and desserts. The term can also be used metaphorically to describe something smooth, rich, and pleasing.
Dialectal Variation
British vs American Usage
Differences
Both varieties use the term. However, it is more likely to be called 'custard sauce' or 'pouring custard' in informal British contexts.
Connotations
Connotes sophistication, fine dining, and French influence in both varieties. It is a menu term.
Frequency
Equally low-frequency in both, but slightly more integrated into British culinary vocabulary due to proximity and historical influences.
Grammar
How to Use “creme anglaise” in a Sentence
[Prep] Served *with* [Dessert][Prep] Drizzled *over* [Cake][Adj] A bowl of [crème anglaise]Vocabulary
Collocations
Usage
Meaning in Context
Business
Very rare, only in food business contexts (e.g., menu development, product description).
Academic
Used in culinary arts programmes and gastronomy texts.
Everyday
Uncommon in everyday speech except among food enthusiasts.
Technical
Standard term in professional cooking and recipe writing.
Watch out
Common Mistakes When Using “creme anglaise”
- Spelling: 'cream anglaise' (omitting the accent and 'e' on crème).
- Pronunciation: Pronouncing the final 's' in 'anglaise' (it is silent).
- Confusing it with whipped cream or buttercream.
FAQ
Frequently Asked Questions
Essentially yes, but 'custard' is a broader term. Crème anglaise is a specific, pourable, stirred custard made with milk/cream, egg yolks, and sugar, usually flavoured with vanilla.
The name is of French origin, likely coined to distinguish this thinner, poured 'English-style' custard from thicker, set French custards like crème pâtissière or crème caramel.
It is done when it coats the back of a spoon (reaches 'nappé' consistency) and a finger drawn through the coating leaves a clear path.
Yes, it is available in some supermarkets and gourmet shops, but it is relatively easy to make from scratch with basic ingredients.
A rich, pouring custard sauce made from milk, sugar, and egg yolks.
Creme anglaise is usually formal/culinary in register.
Creme anglaise: in British English it is pronounced /ˌkrɛm ɒŋˈɡleɪz/, and in American English it is pronounced /ˌkrɛm ɑːŋˈɡleɪz/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Think: 'ANGLAISE' sounds like 'English' and 'CRÈME' is 'cream' – but it's an English-style cream *sauce*, not a solid cream.
Conceptual Metaphor
LIQUID SILK (for its smooth, flowing texture)
Practice
Quiz
What is the primary purpose of crème anglaise in dessert preparation?