Dessert Essentials: Crème Anglaise at Its Most Flavorful – re.garum
Crème Anglaise 530 g milk 450 g cream (36%) 30 g re.garum milk Bring to a boil. Pour into a mixer that already contains: 220 g egg yolks 160 g sugar 20 g cornstarch 20 g rice flour 1 g Tahitian...
Ingredients
- 530 g milk
- 450 g cream (36%)
- 30 g re.garum milk
- 220 g egg yolks
- 160 g sugar
- 20 g cornstarch
- 20 g rice flour
- 1 g Tahitian vanilla
- 3 g lemon zest
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