crème anglaise

Pronunciation: [krehm ahn-GLEHZ; krehm ahn-GLAYZ]

The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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