It seems to be the same stuff that's referred to in my collection of (deeply unpretentious) American community cookbooks as "custard sauce".
Creme Anglais is generally what they call it in books intended to teach the average person new kinds of recipes, like Fannie Farmer or the American Heritage Cookbook.
Pouring custard makes it sound like you learned to cook from BBC America and you think sticking out your pinky to drink tea is posh
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Creme Anglais is generally what they call it in books intended to teach the average person new kinds of recipes, like Fannie Farmer or the American Heritage Cookbook.
Pouring custard makes it sound like you learned to cook from BBC America and you think sticking out your pinky to drink tea is posh