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    Creme fresh, Creme Englaise, what's the diff.? recipes?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Creme fresh, Creme Englaise, what's the diff.? recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Creme fresh, Creme Englaise, what's the diff.? recipes?),it will help you,my kids.




Answers:
CREME FRAICHE

1 1/2 cup heavy whipping cream
1/4 cup cultured buttermilk

Pour ingredients into a clean sterile jar with cover and shake to combine well.

Allow to sit at room temperature overnight or until mixture begins to thicken. Shake and refrigerate.

Use within>______________________________...
Thin Custard Sauce: (Creme Anglaise)

2 cups (480 ml) light cream or half and half

1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract

1/3 cup (66 grams) granulated white sugar

5 large egg yolks

Makes about 2 cups (480 ml)

Thick Custard Sauce:

1 cup (240 ml) light cream or half and half

1/2 vanilla bean, split lengthwise (can be found specialty food stores).

1/4 cup (50 grams) granulated white sugar

4 large egg yolks

Makes about 1 cup (240 ml).

Optional:

These ingredients are added after the sauce has been cooked.

1 tablespoons liqueur (Grand Marnier or Kirsch)

1/4 cup Raspberry Purée

2 ounces (55 grams) semi-sweet or bittersweet chocolate, melted

Other Answers:
Creme anglaise is a cooked custard sauce of egg yolk, sugar and milk, basically ice cream before it is frozen. Creme fresh is creme that has been thicken basically by Bactria growth kind of like yogurt is.
crème fra?che
[krehm FRESH]
This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fra?che can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fra?che is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is PASTEURIZED, the fermenting agents necessary for crème fra?che can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fra?che is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fra?che is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

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.
Source(s):
http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=2148
http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=2132
Creme anglaise is basically just custard - milk and eggs and sugar flavored with vanilla; it tastes a lot like the stuff from the Jell-O box. Creme Fraiche is pretty much soured cream - it's used in savory dishes more than desserts, I believe. I hope that helps!


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