Definition of Creme Anglaise and Custard
Do you know What is Creme Anglaise and Custard. If you are looking for the definition of Creme Anglaise and Custard or want to know what is Creme Anglaise and Custard?, then this is where you will fetch your answers. Well, in simple terms Dairy Product While A dessert or sweet sauce made with milk and eggs, or milk and a proprietary powder. Both these products are unique in their own ways. Creme Anglaise is a Not Available colored dairy product and Custard is Yellow 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 Custard has Thick flavor and a Milky and Sweet aroma. The color, flavor and the aroma of these products depict their origin. Creme Anglaise originated in France, whereas origin of Custard is traced back to France.