to think that if its Custard it should be called Custard

[Bogeyface]

Not "Cremé Anglaise"?! Especially when afaik there shouldnt be an é but an e.

This isnt a top bollocks french restaurant, this is pub grub+. Nicer than bog standard pub grub but not fine dining by any stretch. I was looking at this kind of place because a) alot of us are on budgets and b) because I wanted it to be a relaxed evening.

I am checking menus for my girlie birthday dinner and this place was my first choice until I read that and wondered if it was going to be style over substance.

AIBU?

[HotPinkWeaselWearingLederhosen]

Did you get Jus on your Roast Beef too?

[HotPinkWeaselWearingLederhosen]

UANBU btw

[BaronessBomburst]

Hmm. No. It might not be custard (thick, gloopy, yellow, delicious) and might actually be creme anglaise (thin, creamy, pale, delicious). Either way, it's win-win.

What's it being served with? So we can judge properly?

[Bogeyface]

Thank you!

Checked out how to do type the proper accents and it should be spelt Crème Anglaise! If you are going to be a pretentious twunt, atleast spell it right!

[Bogeyface]

Its being served with "Chef's English Crumble" so am thinking thick, gloopy, yellow, goppingdelicious. :o

[Bogeyface]

Btw Hot "you" meant them, not you :o

[OhdearNigel]

Crème anglaise is thickened by a high proportion of egg yolk to milk
Custard is thickened with cornflour. Anglaise is usually served cold while custard is served hot. They are very different products

[gavel of ex pastry chef]

[OhdearNigel]

OP, posted my last before reading your last.

I would be very disappointed at a crumble being served with anglaise. Equivalent to serving a cream tea with squirty cream rather than clotted

[Bogeyface]

I used to work as a waitress in a cocktail bar my friends restaurant, so I too know the difference. Perhaps I should have mentioned crumble in my OP, although proper custard is made with eggs isnt it?

[OhdearNigel]

Yes it is but the thickening factor is provided by the cornflour - the eggs provide the flavour :)

[BaronessBomburst]

It had better not be creme anglaise with Chef's English Trifle! Did Agincourt mean nothing to these people?

[CaramelisedOnion]

i used to work in a michelin starred restaurant in the kitchen as pastry commis chef - and all custard/creme anglaise was just referred to as

"ANGLAZE"

(written phonetically obviously)

this was simple and unpretentious. Goodness knows what it said on the menu though!

[HotPinkWeaselWearingLederhosen]

Nigel why'd you have to post such an awful thing at bed time? I'll have nightmares now

[BaronessBomburst]

and can I have ice-cream on mine instead?

[HotPinkWeaselWearingLederhosen]

Squirty. stoopid autocorrect

[Bogeyface]

:o at Hots typo!

[Bogeyface]

Vanilla ice cream is the other option. Why is that in plain english and not la crème glacée à la vanille?

[BaronessBomburst]

I can't get clotted cream where I live. I always use marscapone. No-one has ever seemed to notice.

and if you think that's bad, how about the thought of a hot pink weasel wearing lederhosen just before you go to bed. That's positively terrifying!

[BaronessBomburst]

Maybe the ice cream is Italian?

you're just showing off because you know how to do accents on your keyboard

[Bogeyface]

Nah, i googled it and then C&P'd :o

I mean, I do know how to do accents (hold ALT and 130 for é and ALT and 138 for è) but I CBA!

[HotPinkWeaselWearingLederhosen]

Why thank you bomburst



I am liking my weaselly new dress.

[BaronessBomburst]

[Bogeyface]

{in crap Liverpool accent} Calm down, calm down!

I dunno, you ask a simple question about custard and it descends into anarchy!

Have we managed to decide whether IABU yet?!

[BaronessBomburst]

Get it moved into Chat then, and we won't have to. [grins]

[BaronessBomburst]

Oh, alright then.

YADNBU.