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Creme Anglaise I
November 26, 2007

This is an excellent recipe: tastes great and extremely easy and fast to whip up at the last minute. I added some bourbon at the end of cooking it - AppleJack or Calvados works well, too, to give it some kick for my pumpkin bread pudding. It's fantastic and foolproof. If you screw up this recipe you obviously didn't add your hot cream to the egg mixture slow enough. I add at least half of the cream to the egg mixture slowly before adding the agg mixture back into the saucepan and it never fails. Try this!

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