Years ago I had the privilege of being invited to eat in a farmhouse in the Aveyron, (southern part of the Massif Central) and the grandmother (probably born in the 19C) served a cream with apple pie for the dessert. It was exactly like (real) custard or crème anglaise. But she identified it as the local speciality crème aveyronnaise.
A trifle on the high side of the ol' calories counter though... Europeans think a hundred miles is a long way. Americans think a hundred years is a long time.
And indeed calorie-rich! In the long run, we're all dead. John Maynard Keynes
See Wikipedia, crème anglaise.
Floating island (dessert) - Wikipedia, the free encyclopedia
A floating island is a European dessert consisting of "islands" of meringue floating in a "sea" of Crème anglaise. In French cuisine Ile flottante, Polish cuisine Zupa Nic, Austrian cuisine Kanarimilch (High German Schnee-Eier), in the Hungarian cuisine, Madártej.[1] Similar recipes are known in the Southeastern Europe, mainly Vojvodina and East Croatia, under the name Schneenockerln or šnenokle. It is prepared from whipped egg whites, whose chunks are briefly cooked, and then scuttled into vanilla-flavored custard cream. In French cuisine, oeufs à la neige is often used interchangeably with île flottante. The difference between the two dishes is that île flottante consists of one large "island," whereas oeufs à la neige consists of multiple separate pieces of meringue floating on the crème anglaise.[1] A similar dessert in Romanian and Moldovan cuisine is called lapte de pasăre (literally "bird's milk"--not to be confused with the similarly named Polish confectionery ptasie mleczko or Russian confectionery птичье молоко, ptichye moloko).
A floating island is a European dessert consisting of "islands" of meringue floating in a "sea" of Crème anglaise. In French cuisine Ile flottante, Polish cuisine Zupa Nic, Austrian cuisine Kanarimilch (High German Schnee-Eier), in the Hungarian cuisine, Madártej.[1] Similar recipes are known in the Southeastern Europe, mainly Vojvodina and East Croatia, under the name Schneenockerln or šnenokle. It is prepared from whipped egg whites, whose chunks are briefly cooked, and then scuttled into vanilla-flavored custard cream.
In French cuisine, oeufs à la neige is often used interchangeably with île flottante. The difference between the two dishes is that île flottante consists of one large "island," whereas oeufs à la neige consists of multiple separate pieces of meringue floating on the crème anglaise.[1]
A similar dessert in Romanian and Moldovan cuisine is called lapte de pasăre (literally "bird's milk"--not to be confused with the similarly named Polish confectionery ptasie mleczko or Russian confectionery птичье молоко, ptichye moloko).
