----- Original Message -----
From: "Susan Reishus" <[email protected]>
To: "Lace Chat" <[email protected]>; "Jean Nathan"
<[email protected]>
Sent: Friday, July 31, 2009 6:32 PM
Subject: Re: [lace-chat] Sponge Cake Recipe
Thank you Jean for all the work! I guess I wasn't that far off! <G>The
ingredients sound like pudding mix, but I thought that perhaps there was
as
much flour as corn starch in US pudding mix.
Here creme anglaise is is a slightly soured heavy cream, similar to French
cuisine.
Interesting whenever I've had "crème anglaise" in the USA it's been a rather
thin English-style custard. You aren't thinking of "crème fraiche" are you?
Crème fraiche is a French slightly soured thick cream, which I know that I
can buy that in most supermarkets here north of Chicago.
Sue Babbs (an Englishwoman living in America - who has successfully cleared
the kitchen of the Bird's custard powdered spill!)
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