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