creme anglaise

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Fig preserve Recipe

| Greek

Type: Fig preserve Free Cooking Recipe - Greek This is a good one! Ingredients / Directions Directions: * 1 kg fresh figs * 1 kg sugar * 1 glass water * Juice of one lemon Put the figs in a potboil and drain them. Keep the water and boil it with the sugar for 5 - 10 minute

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Mama''s Chicken Soup Recipe

| Salad

Type: Mama''s Chicken Soup Free Cooking Recipe - Salad Check out the travel channel! Ingredients / Directions " Directions:1 (4-5 lb) whole chickenrinsedgiblets and excess fat discarded1 large onionpeeled and quartered2-3 stalks celerycut into 3-4-inch lengths (including any le

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Tag : Chicken, Quick

Egg and Sesame Rolls Tomago Japanese cooking recipe

| Japanese

Ingredients 3 eggs 1/4 teaspoon salt 1 tablespoon water 2 tablespoons sesame seeds 2 teaspoons soy sauce 1/4 teaspoon sugar salt 1/2 small onion, finely chopped 1 tablespoon vegetable oil 1 (8 ounce) package frozen chopped spinach, thawed 1 slice ham, cut in thirds Directions 1Lightly bea

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yoghurt cooler

| General Recipes

Cooking receipe to make yoghurt cooler under category General Recipes. You may find some video clips related to this receipe below.yoghurt coolerlassi indian600ml natural yoghurt 300ml water sugar2 teaspoons rose essence 8 ice cubes Blend all the ingredients except the ice cubes in a liquidiser. Chi

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Cooking receipe to make creme anglaise under category General Recipes. You may find some video clips related to this receipe below.

creme anglaise

500ml milk

vanilla pod split open

5 egg yolks

75g caster sugar

Put the milk in a saucepan with the split vanilla pod and bring slowly to the boil.

When the milk looks as if it is on

the point of boiling remove from the heat and leave for about 20 minutes this lets the vanilla flavour the milk.

Lift out the vanilla pod and scrape the little black seeds into the milk with the point of a knife.

Whisk the egg yolks and sugar together until they are thick and pale in colour then add the milk to them and stir.

Pour the custard into a clean pan and put over a low heat stirring almost constantly until it thickens slightly.

The consistency should be that of double cream.

On no account let the mixture get too hot if it boils it will curdle.

And remember to keep stirring.

Pour the mixture into a clean bowl and use immediately or cover loosely with clingfilm and cool.

For a traditional banana custard add thickly sliced slightly underripe bananas to the custard once you have sieved it then keep warm for a few minutes while

the fruit gives its flavour to the sauce.

The slices of fruit will soften slightly which is why it is best not to use ripe fruit.

Serves 4

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