A rich egg custard.
- Spoon a portion of the lemon curd, caramel apple sauce, creme anglaise, and ganache into four individual ramekins and place next to the beignets.
- An île flottante is an island of egg whites, sweetened, beaten stiff and baked, floating in crème anglaise (custard).
- The thin pouring-sauce type of custard is crème anglaise.
French, literally 'English cream'.
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