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English Pouring Custard - Creme Anglaise

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Published on Mar 6, 2016

The English love this custard so much that the French named it after them - crème anglaise (English cream). And if you've ever had the real thing, you'll love it too.

This custard is perfect with lots of traditional British desserts - apple crumble, rhubarb crumble, apple pie, jam roly-poly, any of the steamed puds. Problem is, it's a bit tricky to make, which is why instant powdered versions are so successful.

In this video, I show you 2 ways to make custard. The traditional way, which carries a high risk of curdling, requires lots of careful pan-watching and quite a lot of skill and experience. And the modern way - sous vide. Cooking custard sous vide is extremely simple and almost foolproof.

Whichever way you cook your custard, it's delicious and well worth learning how to do it.

Sous Vide Links
General intro to sous vide cooking and the Anova Precision Cooker: https://www.youtube.com/watch?v=4vIXP...

Here's a few of my recipes cooked sous-vide using the Anova...

Steak: https://www.youtube.com/watch?v=qDAkI...

Chicken Breast: https://www.youtube.com/watch?v=5VlnL...

Scrambled Eggs: https://www.youtube.com/watch?v=jcqYp...

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