11-28-07 - 1

I realized Creme Anglaise is just like not-frozen ice cream (proper ice cream made from cooked egg yolks, not the frozen cream stuff you get in america; these should really be two different names for frozen custard and frozen cream) - duh, I guess that's obvious but I never really knew what this creamy junk on my restaurant dessert plate was. I made some for the bread pudding the other day but now I'm out of bread pudding so I've just been drinking it in shot glasses. Yum.

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old rants