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Creme Anglaise I
April 16, 2007

This was delicious. Very decedent, creamy and sweet. I paired it with some chocolate crepes that were chocolately, but not overly sweet, and bananas and fresh fruit so it was a great combination. I also substituted fresh vanilla bean (scooped out seeds into the milk mixture and also let the bean seep in the milk) for part of the extract. I think this added a more complex vanilla flavor and you also get the bonus of the seeds dotting the creme so it looks more elegant and gives you a hint as to what is in it. Everyone loved it. I will definitely make it again. I also tempered very slowly and had absolutely no problems with the egg, although I did strain through a fine mesh sieve just incase but there were no solids.

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