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Custards and Creams

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Eggs, sugar and milk: the foundation for sublime silky-smooth custards, as well as the basis for so many other favourite desserts, such as ice creams or soufflés. Whip in a little cream or add a fragrant vanilla bean and transform custards into velvety-smooth desserts such as bavarois and blancmange.

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