Quote:
Originally Posted by A_J_Lath
I'm so glad you said 'custard', and not 'creme anglais', which so many pretentious English chefs insist on calling it nowadays.
'Egg pudding' is acceptable, however.
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I think that 'creme anglais' is a less thick version of custard, i.e. it's similar, but not the same thing entirely. Egg pudding is thicker again.