English cream
Crème anglaise ( French crème anglaise ) is from egg yolks , sugar and milk produced cream , leading to the master recipes of fine cuisine counts. It is a special variant of the Sabayon , but is usually not categorized as such.
First, the egg yolk and sugar are mixed together until the sugar has dissolved. After adding the milk, the mixture is peeled off the rose , that is, carefully heated, usually in a hot water bath , until the egg yolk it contains binds and a creamy cream is created. The mixture must be constantly stirred or removed from the edge of the pot with a spatula or dough scraper and must not overheat, otherwise the egg yolk will clump together - the cream will curdle and cannot be saved.
The English cream is classically flavored with vanilla , but it can also be varied in many ways.
English cream can be used as a dessert cream or, in a slightly diluted version, as a dessert sauce, but above all it serves as the basis for many other specialties, such as Bavarian cream , butter cream , ice cream , Vla etc.
The English term custard has a broader meaning than the German term Englische Creme, although it includes these. The Oxford Companion to Food defines custard as a mixture of milk and eggs that is thickened by gentle heating; According to the understanding of English cuisine, it is a basic ingredient for many dishes, sweet as well as savory. In the Middle Ages the mass was used as a filling for pies or tartes , and since the 16th century it has been used primarily for dessert creams. The custard sauce also consists of milk and egg, but has a more liquid consistency.
As an important ingredient in desserts, custard is known primarily in England, the Netherlands, France, Portugal, Spain, Italy and Australia. In Japan it is used as a filling for oyaki , Taiyaki or Japanese cream puffs .
In popular culture , Custard finds a special use in the British science fiction series Doctor Who . There the cream, in combination with fish fingers , is the favorite dish of the 11th doctor .
Web links
Individual evidence
- ^ Alan Davidson: The Oxford Companion to Food. 2nd Edition. New York 2001, Article Custard .