Scribd Logo
Upload

Welcome to Scribd!

  • Creme Anglaise

    Uploaded by

    Sammy Ling
    17 views2 pages
    This document provides a recipe for Crème Anglaise, a vanilla custard sauce. It lists the ingredients as milk, vanilla essence, egg yolks, and sugar. The learning outcome is being able to produce custard-based sauces and the culinary terminology for this dish is custard.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a recipe for Crème Anglaise, a vanilla custard sauce. It lists the ingredients as milk, vanilla essence, egg yolks, and sugar. The learning outcome is being able to produce custard-based sauces and the culinary terminology for this dish is custard.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views2 pages

    Creme Anglaise

    Uploaded by

    Sammy Ling
    This document provides a recipe for Crème Anglaise, a vanilla custard sauce. It lists the ingredients as milk, vanilla essence, egg yolks, and sugar. The learning outcome is being able to produce custard-based sauces and the culinary terminology for this dish is custard.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    School of Hospitality

    Menu:
    Crème Anglaise KG: 0.370

    Description:
    Vanilla Sauce

    Learning Outcome:
    Able to produce custard-base sauce

    Culinary Terminology:
    Custard

    Ingredients Unit Quantity Description of the Dish


    Crème Anglaise
    Milk kg 0.250
    Vanilla Essence kg 0.005
    Egg Yolk nos 2.000
    Sugar kg 0.060

    You might also like