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Custard based boil the milk and sugar add the diluted

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Custard basedBoil the milk and sugar, add the diluted custard powder and bring the mixture tothe boil. Take care not to burn it on the bottom. Strain the sauce and store with acartouche or coating of icing sugar on the top to prevent the forming of skin. Thissauce will also keep in the bain-marie and is cheaper to produce. It is often used
SIT Version 111of19©Futura Group 2016
for bulk catering. Use 10-12% starch to liquid, depending on the thickness of therequired end product. Custard base sauces can be varied by adding flavours suchas brandy, chocolate or hazelnut.PSIT Version 112of19©Futura Group 2016
9.What is a sabayon? How is a sabayon produced?
10.Provide a description for the following types of creams used to enhance or accompany various desserts:SauceDescription
Crème à l’Anglaise

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Term
Three
Professor
not sure
Tags
ice cream, Cr me Br l e

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