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Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added 5 months ago

if you can recook it, very gently, add more cornstarch/slurry. or make a second too-thick batch and combine. or yes, can try whipped cream. #notapastrychef

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added 5 months ago

Or you can make another one and churn this one in an ice cream maker to make ice cream, or add whipped cream and a whipped egg white to make a mousse.

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added 5 months ago

Or just use it runny, as a crème anglaise with a slice of cake, if your plans with it are flexible.

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