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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 21, 2008
Small point - step 3 mentions egg whites. Give this recipe to a novice & they would be wondering what to do as there are none in the recipe. That aside, great recipe & method. I made some saffron & honey ice cream from it.
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Reviewer:

Seton Steele
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 27, 2004
sure, this is the ONE...! But do not forget that you can use some flour to thicken the cream. I prefer a sauce with a yogourt aspect...
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2 users found this review helpful

Reviewer:

EMMITSKA
Cooking Level: Intermediate
Home Town: Rueil-Malmaison, Île-De-France, France
Living In: Sacramento, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 8, 2003
A classic, always very nice. The only tip I can add is to temper the eggs by adding a small amount of milk to the yolk mixture first (enough to make the yolk mixture fairly hot) before pouring into the hot pot. This will help prevent the eggs from cooking in lumps in the mixture.
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6 users found this review helpful

Reviewer:

SASSYPANTZ
Cooking Level: Professional
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