How to make Creme Anglaise and Curd?
Ingredients
Milk, Sugar, Vanilla extract, Yolk
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Sauce pan, Stirrer
Large pot, Stirrer
Preparation Time
5- 10 minutes
3- 4 hours
Refrigeration Temperature
Shelf Life
2 days
5- 7 days