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Crème Anglaise
- Makes
720 ml
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
The French call egg custard crème anglaise, which translated means ‘English cream’. Custard is an English creation and the technique is essential when learning the basics. It can be used on its own, as an accompaniment to desserts, as the base for ice cream and is also part of the recipe for bavaroise, crémeux and certain chocolate mousses.
Ingredients
Method
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