Definition of Creme Anglaise and Curd
Do you know What is Creme Anglaise and Curd. If you are looking for the definition of Creme Anglaise and Curd or want to know what is Creme Anglaise and Curd?, then this is where you will fetch your answers. Well, in simple terms Dairy Product While Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese. Both these products are unique in their own ways. Creme Anglaise is a Not Available colored dairy product and Curd is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Creme Anglaise bears Not Available flavor with a Not Available aroma whereas Curd has Sour flavor and a Fresh and Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Creme Anglaise originated in France, whereas origin of Curd is traced back to Unknown.