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crème anglaise

[ krehm ahn-GLEHZ; krehm ahn-GLAYZ ]

The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

 
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