Talk:Crème anglaise

message: Rewrote Larousse Gastronomique calls it 'crème à l'anglaise' and 'crème française', as these terms do not appear in my version of Larousse--garryq 12:18, 18 February 2007 (UTC)
replies: text: Thanks for checking. They were in the 1st English edition (which I assume is a faithful translation of the 1st French edition); I've put in a full source ref. --Macrakis 18:12, 18 February 2007 (UTC)
thread_title:  Larousse 

message: I would never claim that there is only one right way to do to something, esp. with out trying alternatives, but I understand and practice a different technique. I'm not able to restructure the article right now, but here is my explanation of the classic technique.
1. start heating milk (and/or cream)
2. wisk sugar into the egg yolks until pale - this is called a slurry
3. when milk product is nearly scalding, temper the eggs by adding about 1/3 of the milk to the eggs and mix quickly to avoid coagulation
4. incorporate the warmed slurry back into the milk and heat carefully until reach the nappe stage at which the final product thickens enough (to coat the back of a spoon)
It should be noted that creme anglais is also used to make rich ice cream. Just chill, add flavorings and churn.
--Rosenbluh 09:25, 1 March 2007 (UTC)
thread_title:  Odd technique in article 

message: I believe vanilla a key ingredient in this recipy aswell.
I want to poit out that ccrème anglaise and custard aren't necessary same thing. Custard is translates as "crème patissière" in French. When we use crème anglaise it creates floating islands that look like the islands of Britain which is why we call it that name.--Costagne (talk) 04:38, 28 October 2008 (UTC)
thread_title:  Vanilla 

message: My recipe says that if the sauce reaches 64 deg. celsius the eggs coagulate(bad spelling, soz) if you add a litle starch, potato or corn it will handle 67degrees. So if my book is rightm wich it usally is and one follows this "wikipedia recipe" one ends up dissapointed  —Preceding unsigned comment added by 213.100.231.16 (talk) 22:39, 14 June 2009 (UTC)
thread_title:  Temprature 

message: Added, information regarding historical origins, as well as additional cooking information. Naemly, if it curdles it can be salvaged. Added additional references as well.
Mshenay (talk) 15:33, 23 February 2012 (UTC)
thread_title:  Addiontal Details 

message: Creme anglaise is just French for what we English call custard - I'd suggest merging this short article with Custard, which not only has more information about custards, but also includes info about creme anglaise as a name. Seems kinda pointless having two articles for two names for the same thing.  Gymnophoria (talk) 19:10, 23 March 2013 (UTC)
thread_title:  Merge with Custard? 

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thread_title:  External links modified