How to make Amasi and Creme Anglaise?

Amasi

Creme Anglaise

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

A bit of same from a prior batch, Milk

Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis

Container

10- 12 hours

100.00 °F

2- 3 weeks

100

Milk, Sugar, Vanilla extract, Yolk

Sauce pan, Stirrer

5- 10 minutes

39.20 °F

2 days

How is Amasi and Creme Anglaise made?

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