A rich, smooth custard sauce made with eggs, sugar and milk or cream. It is naturally thickened by the coagulation of the eggs. Literally "English cream".
A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées.
cream thickened over a light heat and flavored with vanilla
This is the French term for custard cream, made with sugar, egg yolks and milk flavoured with vanilla.
A light Vanilla-flavored custard sauce made of milk, sugar and egg yolks.
This is a custard made of milk and eggs. It is used both as a sauce for desserts and as a base for mousses.
krehm on-GLEHZ. Thin custard or dessert sauce, made with egg yolks, sugar and milk. French.
custard sauce commonly served over fruit or cake
Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.