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Nom Nom Nom.
I love simple desserts. This recipe is simple yet it satisfies my sweet craving. Ripe plums are stewed with rhubarb and then served with lashings of homemade vanilla custard also known as "creme Anglaise" or English pouring custard. Tips: Do not let the eggs stand after adding the sugar as this will dry out the yolks and make it harder to mix them into the milk. When cooking the custard, keep the temperature low and make sure you stir into the edges of the saucepan as the egg tends to catch there. Have an ice bath ready to cool the custard. The custard should be smooth and creamy with no lumps or burned bits.
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