BimboBob
Well-Known Member
What the fuck is creme anglaise? Do you mean custard? Fucking creme anglaise. CUSTARD. We have CUSTARD in a crumble. CUSTARD.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Apples
- Thread starter idahoblues
- Start date
blue b4 the moon
Well-Known Member
Yep.pink lady
FantasyIreland
Well-Known Member
- Joined
- 29 Oct 2008
- Messages
- 64,708
This is a good post.What the fuck is creme anglaise? Do you mean custard? Fucking creme anglaise. CUSTARD. We have CUSTARD in a crumble. CUSTARD.
urban genie
Well-Known Member
- Joined
- 11 May 2008
- Messages
- 31,287
What the fuck is creme anglaise? Do you mean custard? Fucking creme anglaise. CUSTARD. We have CUSTARD in a crumble. CUSTARD.
On a crumble don't you mean? ;-)
Sorry for trying to bring a bit of panache to a packet of birds instant.
Nebuchadnezzar
Well-Known Member
Happy that we stuck to the core subject.
Saddleworth2
Well-Known Member
- Joined
- 27 Jan 2014
- Messages
- 20,571
Pink Lady are best.
Tuearts right boot
Well-Known Member
A nice juicy pear takes some beating
casserole of nonsense
Well-Known Member
Can’t beat a mouthful of Cox.
BimboBob
Well-Known Member
On a crumble don't you mean? ;-)
Sorry for trying to bring a bit of panache to a packet of birds instant.
Panache? It's called custard. Why call it anything else? To appear sophisticated?
Custard, made properly, is a thing of beauty. Even from a packet it's lovely. It's still custard though. CUSTARD.
urban genie
Well-Known Member
- Joined
- 11 May 2008
- Messages
- 31,287
Panache? It's called custard. Why call it anything else? To appear sophisticated?
Custard, made properly, is a thing of beauty. Even from a packet it's lovely. It's still custard though. CUSTARD.
Because I am 23 year trained chef and have been calling it creme anglaise since being shown how to make it from scratch, birds powder stuff I call custard, but I was on about creme anglaise made from fresh with vanilla pods slightly thinner than a good thick custard I would have on a syrup sponge, not trying to be sophisticated.