Butter cream 3 - with custard base (Crème au beurre, à l'Anglaise) from Mastering the Art of French Cooking, Volume One (page 683) by Julia Child and Louisette Bertholle and Simone Beck

  • kirsch
  • granulated sugar
  • Show all ingredients...
  • Serves : 2 1/2 cups

  • EYB Comments

    Can substitute, rum, orange liqueur, strong coffee, vanilla extract, or dark chocolate for kirsch.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute, rum, orange liqueur, strong coffee, vanilla extract, or dark chocolate for kirsch.

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