Okuzeka
Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Crème anglaise

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, crème anglaise means: A pouring custard made with milk or cream, egg yolks and sugar.

In Turkish: akışkan yumurtalı tatlı sosu, İngiliz kreması

How it is used

Used as a dessert sauce; its pouring consistency distinguishes it from thick pastry cream.

Example sentences

  1. The chocolate cake was served with crème anglaise.

    The custard accompanies the dessert as a pourable sauce.

  2. Vanilla flavoured the crème anglaise in the small jug.

    The vessel and flavouring suit a sauce served alongside a dessert.

Common collocations

  • vanilla crème anglaise
  • pouring crème anglaise
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.
  • saucepanA deep, round metal pan with one long handle and often a lid, used for boiling, simmering and making sauces.

More terms: Ingredients, Stocks & Sauces

Practise with graded reading

Reading at the right level is the fastest way to make new words stick. Pick free English books by level: