BimboBob
Well-Known Member
Because I am 23 year trained chef and have been calling it creme anglaise since being shown how to make it from scratch, birds powder stuff I call custard, but I was on about creme anglaise made from fresh with vanilla pods slightly thinner than a good thick custard I would have on a syrup sponge, not trying to be sophisticated.
Really makes me shout at the tv when Chefs say it. Custard, done with vanila pods, made fresh, is still custard. Just runnier. It's custard.
I'm off for a brew. Do you have a name for that as well? Coffee Anglaise?