crème anglaise

The French term for a rich custard sauce that can be served hot or cold over
cake, fruit or other dessert.
Crème Anglaise is a light pouring Custard it is a sweet dessert made from a
combination of milk or cream, egg yolks, cornflour, sugar and flavourings
such as vanilla essence.
A sauce that can be served, warm or cold, with cakes, pies, puddings, or
fruit. One of the most famous uses is in the English trifle. A cooked or
stirred custard is also known as a custard sauce. The French have named
this sauce 'crème anglaise' (English cream), as there is no exact
translation for 'custard'.
Depending on how much thickener is added, custard may vary in consistency
from a thin pouring sauce or Crème Anglaise, to a thick blancmange.
This sauce's consistency is ideal when used on plated desserts. For trifles
or for pouring over desserts such as puddings

"Jarkat2002" > wrote in message
...
> I have a recipe for Crème Anglaise but I'm not exactly sure what it's used
for.
> Do you just eat like custard or a pudding or is it used for a topping?
> I have googled .. but I just get more recipes, not how it's served.
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."