Anonymous
Post 09/07/2023 09:52     Subject: If you call it "pouring custard," where are you from?
Anonymous wrote:
Anonymous wrote:I have *only* ever heard or used the term 'crème Anglaise.'


+1
And I grew up in an unpretentious Midwest suburb. Thanks to the Martha Stewart show, I guess.


Same.
Anonymous
Post 09/07/2023 09:43     Subject: If you call it "pouring custard," where are you from?
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I have *only* ever heard or used the term 'crème Anglaise.'


I think "pouring custard" is a Britishism, but I'm curious. I'd call it "custard sauce" because that's what the recipe I use calls it.


This isn't a thing I grew up with at all, but I suspect custard sauce is what people would call it. A French term would definitely have gotten you made fun of, but we didn't say "pouring custard" either.


A French term for "English" , in an English sentence!

I'm so worldly that I use the term that worldly people on the Continent use for food from my culture!
Anonymous
Post 09/07/2023 09:33     Subject: If you call it "pouring custard," where are you from?
I lived in Scotland and we called it custard.
Anonymous
Post 09/07/2023 09:33     Subject: If you call it "pouring custard," where are you from?
Just custard
Anonymous
Post 09/07/2023 09:30     Subject: Re:If you call it "pouring custard," where are you from?
"this runny pudding stuff"
Anonymous
Post 09/07/2023 07:45     Subject: If you call it "pouring custard," where are you from?
Anonymous wrote:Never heard the phrase "pouring custard" ever in my life. Heard "creme anglais" many, many times. He's just an idiot.


This.
Anonymous
Post 09/07/2023 07:42     Subject: If you call it "pouring custard," where are you from?
I have never heard pouring custard. I would say crème anglause or maybe just custard sauce or just vanilla sauce or something. But I don’t think I make any recipes that really use that. I have a recipe that has a hard sauce which is similar but no eggs and it has brandy— we call it hard sauce.
Anonymous
Post 09/07/2023 07:40     Subject: If you call it "pouring custard," where are you from?
I am apparently very uneducated; I've never heard of either.
Anonymous
Post 09/07/2023 07:38     Subject: If you call it "pouring custard," where are you from?
Anonymous wrote:
Anonymous wrote:I have *only* ever heard or used the term 'crème Anglaise.'


I think "pouring custard" is a Britishism, but I'm curious. I'd call it "custard sauce" because that's what the recipe I use calls it.


This isn't a thing I grew up with at all, but I suspect custard sauce is what people would call it. A French term would definitely have gotten you made fun of, but we didn't say "pouring custard" either.
Anonymous
Post 09/07/2023 07:35     Subject: If you call it "pouring custard," where are you from?
Never heard the phrase "pouring custard" ever in my life. Heard "creme anglais" many, many times. He's just an idiot.
Anonymous
Post 09/07/2023 07:33     Subject: If you call it "pouring custard," where are you from?
If it looks like a jacka** and sounds like a jacka**, it’s probably a jacka**.
Anonymous
Post 09/07/2023 07:32     Subject: If you call it "pouring custard," where are you from?
Anonymous wrote:I have *only* ever heard or used the term 'crème Anglaise.'


I think "pouring custard" is a Britishism, but I'm curious. I'd call it "custard sauce" because that's what the recipe I use calls it.
Anonymous
Post 09/07/2023 07:30     Subject: If you call it "pouring custard," where are you from?
Anonymous wrote:I have *only* ever heard or used the term 'crème Anglaise.'


+1
And I grew up in an unpretentious Midwest suburb. Thanks to the Martha Stewart show, I guess.
Anonymous
Post 09/07/2023 07:27     Subject: If you call it "pouring custard," where are you from?
I have *only* ever heard or used the term 'crème Anglaise.'
Anonymous
Post 09/07/2023 07:20     Subject: If you call it "pouring custard," where are you from?
I don't want to argue about how big a jackass the BIL is, but I was surprised that the letter-writer thought the normal term is "pouring custard." And I'd much rather think about linguistics than how to cope with tedious ILs

"She is nice and a good hostess, but she’s also kind of pretentious. Like she’ll use cloth napkins and china plates for a cookout, put flowers in a salad and call pouring custard 'crème Anglaise.'"

https://www.washingtonpost.com/advice/2023/09/06/carolyn-hax-sister-in-law-jabs/