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Subject Item
dbpedia:Crème_anglaise
rdfs:comment
Crème Anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams.
foaf:name
Crème Anglaise
foaf:depiction
n6:jpg
dbpedia-owl:ingredient
dbpedia:Sugar dbpedia:Milk dbpedia:Vanilla dbpedia:Yolk
dbpedia-owl:ingredientName
Sugar,egg yolks,milk,vanilla
dbpedia-owl:thumbnail
n7:300
dbpedia-owl:type
dbpedia:Custard