Advertisement
Crème Anglaise aux Feuilles de Pécher
Peach Leaf Custard
- Serves
4–6
- Difficulty
Easy
Published 1999
French cooks have always been noted for their resourcefulness. Not only do they cook with a wide range of culinary herbs, but they also use unusual leaves and flowers to flavor foods. In this recipe peach leaves are used to give a delicate custard a gentle, almond-like taste. A fig leaf also gives a unique flavor to crème anglaise.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe