Bland, stodgy, boring and uninteresting! A fair description of our culinary heritage? I think not! More Tea, Vicar? is a shameless defence of the British eating experience, and an exploration of its magnificent traditions and heritage. Does British food deserve the bad reputation it has on the international culinary circuit? Granted it’s not nouvelle cuisine (a.k.a. small portions, high price), intricate garnishes, or exotic aromatics. British food is traditional, homely, warming and comforting. It is versatile, practical and loyal. Between rants and raves, comments and discussions, you'll find a selection of our favourite recipes, reviews of new and established restaurant, tea shops and eateries, cookbooks and kitchen gadgets. - Food Commentary and Articles
- Restaurant Reviews
- Recipes and Cooking Techniques
- Reports on Food Exhibitions, Shows and Festivals
- Chef Interviews
|
|
|
Home
|
|
Sunday, 01 June 2008 |
|
Creme Anglaise is a rich, creamy, thin custard. It is ideal with so many puddings and so much better than thick gloopy custard.
60 g Caster Sugar
8 Egg Yolks
300ml Double Cream
300ml Milk
Vanilla pod Whisk together in a bowl the sugar and egg yolks. Cut open the vanilla pod lengthwise, then with the knife scrape out the seeds. Place the seeds and pod in a saucepan with the milk and cream and gently heat until just before boiling. Remove the milk from the heat and gradually pour over the egg mixture. Ensure you whisk constantly to avoid the egg cooking. Return the whole custard mixture to the pan and over a very gentle heat, keep stiring until the mixture thickens.
|
|
|
Facebook / Twitter
Follow us on Twitter and Join Our Facebook Page:
More Tea, Vicar? Supports
|
