English custard [to accompany cold or hot stewed fruit] (Crème Anglaise pour compôtes) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 740) by Auguste Escoffier
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powdered sugar
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egg yolks
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Plum pudding; French bread pudding (Pudding au pain à la Française); Tapioca pudding (Pudding au tapioca); Sago pudding (Pudding au sagon); Rice pudding (Pudding au riz); Saxon pudding (Pudding Saxon); Lemon souffle pudding (Pudding soufflé au citron); Orange, Curacao, anisette, and Bénédictine puddings (Puddings soufflés à l'orange, au Curaçao, à l'anisette, et à la Bénédictine); Indian souffle pudding (Pudding soufflé à l'Indienne); Chestnut souffle pudding (Pudding soufflé aux marrons); Regency souffle pudding (Pudding soufflé Régence); Souffle pudding a la reine (Pudding soufflé à la reine)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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