|
This is a great idea. Are you going to try vizzling at different steps centered around 160 or so and see how it goes? I agree I like the custardy ones from the dairy more than I care to admit, and the guests typically appreciate the boozy raw recipe for its booze content but that's about it... there's got to be a way to make one with less of a punch but make sure it's not essentially anglaise.
|
#
¿
Nov 7, 2015 16:14
|
|
|
|
| # ¿ May 23, 2024 21:07 |
|