How to make Amasi and Creme Anglaise?
How to make
Serving Size
100
100
Ingredients
A bit of same from a prior batch, Milk
Milk, Sugar, Vanilla extract, Yolk
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Not Applicable
Things you need
Container
Sauce pan, Stirrer
Time Duration
Preparation Time
10- 12 hours
5- 10 minutes
Cooking Time
Not Applicable
15
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
100.00 °F
4
39.20 °F
19
Shelf Life
2- 3 weeks
2 days
