|
Crème Anglaise
''Crème anglaise'' (; ), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard from French cuisine, used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. can be poured over cakes or fruits as a sauce or eaten as part of desserts such as floating island. It also serves as a base ingredient for other desserts such as ice cream or crème brûlée. As a beverage, it is known as "drinking custard" or "boiled custard" in the American South and served like eggnog during the Christmas season. Other names include the French terms ("English-style cream") and ("French cream"). Larousse Gastronomique, 1st English edition, p. 319 Imitation custard sauce, containing no egg, is often made from instant custard powders such as Bird's Custard Bird's Custard is the brand name for the original powdered, egg-free imitation custard powder, now owned by Premier Foods. Custard powder and instant c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dessert Sauces ...
This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts. Dessert sauces may be cooked or uncooked. Dessert sauces * Butterscotch * Caramel sauce * Chancaca * Chocolate gravy * Chocolate syrup * Coulis * Cream * Crème anglaise * Custard * Fruit curd * Ganache * Hard sauce – includes brandy butter, rum butter and sherry butter * Hot fudge * Latik * Magic Shell * Rainbow sauce * Rumtopf * Slatko * Strawberry sauce * Raspberry sauce * Wet walnuts See also * Ganache * List of desserts * List of sauces References {{Lists of prepared foods Sauces In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bird's Custard
Bird's Custard is the brand name for the original powdered, egg-free imitation custard powder, now owned by Premier Foods. Custard powder and instant custard powder are the generic product names for similar and competing products. The product is a powder, based on cornflour, which thickens to form a custard-like sauce when mixed with milk and heated. History Bird's Custard was first formulated and cooked by Alfred Bird in 1837 at his chemist shop in Birmingham. He developed the recipe because his wife was allergic to eggs, the key ingredient used to thicken traditional custard. The Birds continued to serve egg-based custard to dinner guests, until one evening when the egg-free custard was served instead, either by accident or design. The dessert was so well received by the other diners that Alfred Bird put the recipe into wider production. John Monkhouse (1862–1938) was a prosperous Methodist businessman who co-founded Monk and Glass, which made custard powder and jell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Season
The Christmas season or the festive season, also known as the holiday season or the holidays, is an annual period generally spanning from November or December to early January. Incorporating Christmas Day and New Year's Day, the various celebrations during this time create a peak season for the retail sector (Christmas/holiday "shopping season") extending to the end of the period ("January sales"). Christmas window displays and Christmas tree lighting ceremonies are customary traditions in various locales. In Western Christianity, the Christmas season is traditionally synonymous with Christmastide, which runs from December 25 (Christmas Day) to January 5 (Twelfth Night or Epiphany Eve), popularly known as the 12 Days of Christmas. Christmas in Italy is one of the country's major holidays and begins on 8 December, with the Feast of the Immaculate Conception, the day on which traditionally the Christmas tree is mounted and ends on 6 January, of the following year with the E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggnog
Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, added sugar, sweetened, dairy-based sweetened beverage, beverage traditionally made with milk, cream, sugar, egg yolk and whipped egg white (which gives it a frothy texture, and its name). A liquor, distilled spirit such as brandy, rum, whiskey or bourbon whiskey, bourbon is often a key ingredient. Throughout North America, Australia and some European countries, eggnog is traditionally consumed over the Christmas Season, Christmas season, from early November to late December. A variety called Ponche Crema has been made and consumed in the Dominican Republic, Venezuela, and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries. Eggnog is also homemade using milk, eggs, sugar, and flavourings, and served with cinnamon or nutmeg. While eggnog is often serve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to '' crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook , but its ultimate origins are unclear. The recipe is based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to Food stabilizer, stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by Whisk, whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more Ductility, malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer Ice cream cone, ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Floating Island (dessert)
A floating island or ''île flottante'' () is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Terminology ''Œufs à la neige'' ("eggs in snow", ) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. History The earliest known English-language reference to a floating island is in '' The Art of Cookery Made Plain and Easy'' (1747) by the English cookery writer Hannah Glasse. Her recipe, entitled The Flooting Island , is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it. A 1771 letter from the American founding father Ben ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
