custard and i have an interesting relationship. i have changed my philosophy several times as i’ve worked towards a good custard recipe. for instance i was initially against thickening additives on the basis that eggs, sugar and cream were the purest form. 727 more words
Tags » Creme Anglaise
“It’s Spring. Why Can’t I Find Rhubarb!?”
I know we’re a week after Easter but I wanted to get one more eggy recipe out and here it is. 901 more words
Yesterday was Saint Patrick’s Day. Need I say more??
OK, I’ll say just a little bit more.
I didn’t have much time this week to bake since Saint Patrick’s Day is one of my favorite holidays, I usually prepare a traditional Irish Dinner with a yummy traditional dessert. 906 more words
Subtly different, Creme Anglaise is both richer and more temperamental than a good pouring custard.
The differences in preparation are really quite trivial, and for all but the grandest f entertaining, the custard alternative is probably the best bet. 194 more words