Definition of Creme Anglaise and Buttermilk
Do you know What is Creme Anglaise and Buttermilk. If you are looking for the definition of Creme Anglaise and Buttermilk or want to know what is Creme Anglaise and Buttermilk?, then this is where you will fetch your answers. Well, in simple terms Dairy Product While Buttermilk is a liquid made by the process of churning butter out of cream. Both these products are unique in their own ways. Creme Anglaise is a Not Available colored dairy product and Buttermilk is Not Available 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 Buttermilk has Sour flavor and a Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Creme Anglaise originated in France, whereas origin of Buttermilk is traced back to India.