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The Cordon Vert School is based at the headquarters of The Vegetarian Society at Parkdale...
The Cordon Vert School is based at the headquarters of The Vegetarian Society at Parkdale...
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Keelham Hall Farm Shop, open 7 days a week, is the complete out-of-town shopping experience - where the true taste of local tradition can be found at every turn...
Keelham Hall Farm Shop, open 7 days a week, is the complete out-of-town shopping experience - where the true taste of local tradition can be found at every turn...
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We specialize in Wedding cakes, Birthday Cakes, Special Occasion Celebration Cakes made in store...
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Wednesday 8th September 2010
Cooked slowly like this, sweetened with sugar and soured by vinegar- this side dish is delicious...
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Sauce Anglaise - Fresh Egg Custard Sauce
This is a basic sauce anglaise, for a thicker variety add an extra egg yolk. See other sauce anglaise recipe - for an ice-cream base.
Preparation time: 5 minutes Quantity: Serves 2 -as used for a custard Cooking time: 10 minutes
Ingredients
300 ml/1/2 pint full fat milk
3 large egg yolks
30g/ 1 oz caster sugar
1/2 vanilla pod or few drops vanilla extract
Method
- Boil the milk
- Meanwhile whisk the egg yolks and sugar till smooth and paler
- Pour the boiled milk on to the egg mix. whisk round
- Pour back in to the saucepan
- Simmer very gently, stirring all the time, till the mix coats the back of a spoon
- Beware not to boil-this will split the custard