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  • Rochelle Van Der Merwe

Creme Anglaise

Learn how to make Creme Anglaise from start to finish in this video!




An absolute necessity when making this (and really most) custards is a fine mesh strainer. Though it is a little larger (and harder to store), a Chinois really is the best. This strainer is so fine that it will even pull raspberry seeds out of puree! Great for any pastry needs you may have.








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