Crème anglaise
A thin, pourable custard sauce of egg yolks, sugar and hot milk or cream, cooked gently until it coats a spoon and no further.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All dairy98
Cheese51
Cultured dairy40
Adjacent and excluded3Condiments and enzymatic seasonings3
Not yet classified1
Cheese51Cultured dairy40Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Dulce de leche and cajeta-style milk concentrates
Dulce de leche and its relatives, including Mexican cajeta from goat's milk, are milk and sugar cooked slowly until thick and brown. The name changes across Latin America, and the browning gives each its character.
Cucumber-mint raita
Cucumber and chopped herbs are folded into plain yoghurt with salt and roasted cumin for a cool South Asian accompaniment to spiced food.