Step 1 : Introduction to the question "5. A mixture of eggs and milk which is cooked to produce a thick sauce or pudding is referred to (in English) as custard. Which of the following flavoring agents would be *unlikely* in a dessert custard?"
...1. anchovy 2. brandy 3. vanilla 4. chocolate While milk can be thickened using commercial powders that include starch, a true custard is thickened with egg. The thickness of the resulting mixture depends on the ratio of egg to milk used. Dessert custards are usually sweet; a savory custard can be cooked in a pie shell (with other ingredients) to produce a quiche. Custard sauce recipe: Heat 500 ml milk to just under boiling point and remove from heat. Whisk 4 egg yolks and 1/2 cup fine sugar in a bowl. Gradually stir in the warm milk while whisking. Place in a clean pan, and heat gently until the custard coats the back of the stirring spoon. Add brandy, rum, or vanilla essence to taste.
Step 2 : Answer to the question "5. A mixture of eggs and milk which is cooked to produce a thick sauce or pudding is referred to (in English) as custard. Which of the following flavoring agents would be *unlikely* in a dessert custard?"
anchovy:
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