Edited by Shel_B, 20 August 2012 - 12:35 PM.
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#1
Shel_B
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Posted 20 August 2012 - 12:35 PM
I'd like to try making a clafoutis or two, and I've seen recipes for the batter calling for milk (low fat to full fat), half-and-half, cream, or combinations of those ingredients. How do these different ingredients effect the texture (and taste?) of the final custard/pastry? Thanks!
.... Shel
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