How to make Creme Fraiche and Creme Anglaise?
Ingredients
Cultured buttermilk, Pasteurized Heavy Cream
Milk, Sugar, Vanilla extract, Yolk
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Cheesecloth, Glass jar, Stirrer
Sauce pan, Stirrer
Preparation Time
5 minutes
5- 10 minutes
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
3- 5 days
2 days