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French for English cream, this is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.This can be poured as a sauce over cakes or fruit. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante ("floating island"). It can also be used as a base for desserts such as ice cream or crème brûlée. It has a mild taste but a rich, and thick vanilla flavor. However, ice cream base is much thicker and has various flavorings.
Preparation time: 1 minuteCooking time: 12 minutesServes: 1 litre
Attachment: Flexi Beater
Chocolate AnglaiseAdd 2 tbsp of fresh espresso coffee and 80g of chopped up dark chocolate, and stir into the warm sauce.
Grand MarnierAdd 4 tsp of Grand Marnier and a handful of finely chopped orange zest that has beenblanched for 5 minutes in boiling water.
Swiss CustardYou can add 1 tbsp of fine grated un-waxed lemon zest to the basic recipe.
For about 600 ml:Egg yolks 6Milk (whole milk preferably) 500mlSugar 60gVanilla pods 2
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