What type of custard is described as crème anglaise?

Crème anglaise is a type of stirred custard, characterized by its smooth and pourable consistency. This custard is made by slowly heating a mixture of egg yolks, sugar, and milk or cream while stirring constantly until it thickens enough to coat the back of a spoon. The gentle cooking process incorporates air, giving it a light texture.

Stirred custards like crème anglaise are versatile and often serve as sauces for desserts, providing a rich and creamy accompaniment to various dishes, including cakes and fruits. They are typically cooked on the stovetop and require careful attention to prevent curdling. This distinguishes them from baked custards, which are set in the oven and usually have a firmer texture, or whipped custards, which involve aerating a mixture, often with the addition of whipped cream or meringue.

Understanding the specific techniques and final textures associated with various custard types is essential for pastry chefs, as it directly impacts the final presentation and taste of dessert preparations.