How to make Creme Anglaise and Buffalo Curd?

Creme Anglaise

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk, Sugar, Vanilla extract, Yolk

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Applicable

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

1.3 Things you need

Sauce pan, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

5- 10 minutes

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2 days

2- 3 weeks

How is Creme Anglaise and Buffalo Curd made?

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