How to make Creme Anglaise and Buffalo Curd?
Ingredients
Milk, Sugar, Vanilla extract, Yolk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Applicable
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Sauce pan, Stirrer
Container, Sauce pan
Preparation Time
5- 10 minutes
Overnight
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2 days
2- 3 weeks