I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or ...
In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and ...
I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues with previous custards: Egg taste ( I ...