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Vanilla Custard
- Makes
800 ml
- Difficulty
Easy
Published 1998
Nothing comes near perfectly made vanilla custard (it is also known by its French name crème anglaise, but I think it’s pretentious to use such terms in an Australian context). This stirred custard is the real thing: it bears no relationship to processed preparations for instant use. It has a soft texture and can be served hot or cold.
Ingredients
Method
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