How to make Creme Anglaise and Curd?
Ingredients
Milk, Sugar, Vanilla extract, Yolk
Milk, Yogurt
Fermentation Agent
Not Applicable
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Sauce pan, Stirrer
Large pot, Stirrer
Preparation Time
5- 10 minutes
3- 4 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
2 days
5- 7 days