A clas­sic cus­tard

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

Crème anglaise is not only a de­li­ciously creamy ac­com­pa­ni­ment to tarts, pud­dings and fruits, it also acts as the ba­sis for a num­ber of desserts – in­clud­ing ice- cream! Served hot or cold and some­times even on its own, it re­ally is a great sauce to mas­ter and an easy one at that. Four sim­ple in­gre­di­ents ( we’ve added vanilla to the ba­sic anglaise) is all you’ll need.

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