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Tylenol Infant offers infant-strength Acetaminophen to temporarily reduce fever and relieve minor aches and pains due to the common cold, sore throat, flu, or toothache. This product contains acetaminophen. Severe liver damage may occur if your child takes more than 5 doses in 24 hours, which is the maximum daily amount; with other drugs containing acetaminophen.
If sore throat is severe, persists for more than 2 days, is accompanied or followed by fever, headache, rash, nausea or vomiting, consult a doctor promptly. Ask a doctor before use if your child has liver disease. Ask a doctor or pharmacist before use if your child is taking the blood thinning drug warfarin.
When using this product: Stop use and ask a doctor if: These could be signs of a serious condition. Keep out of reach of children. In case of overdose, get medical help or contact a Poison Control Center right away. This product does not contain directions or complete warnings for adult use. Do not give more than directed see overdose warning. Shake well before using. Find right dose on chart. If possible, use weight to dose; otherwise use age. If it looks too dry, add a tiny splash of milk or water.
Shape into a ball, flatten slightly, wrap in clingfilm and chill in the fridge for at least an hour. Prick the base and rest it in the fridge for 30 minutes. Bake the tart shell in the top shelf of the oven for 10 to 15 minutes until light brown. Remove and cool on a rack. Cook the cherries and anis together in a saucepan, with the lid on, over a medium heat for about five minutes until the cherries have started to lose their juice, but still have their firmness and shape.
Drain the cherries, putting the juice into a saucepan. Stone the fruit add any juice from this process to that in the saucepan. To make the syrup, boil the juice with the sugar for five minutes on a high heat, then add lemon juice to taste. It should be the tiniest bit sharp. Cool and set aside. To make the custard, place the milk, cream and lemon rind in a saucepan. Scrape the seeds from the vanilla pod and add to the pan with the pod. Simmer gently for five minutes.
Remove from the heat and whisk in the egg yolks, eggs and sugar. Now cook over a very low heat, stirring constantly in the same direction for 15 to 20 minutes, until thick. Pour the custard into a bowl and place over iced water to cool. Remove the vanilla pod. Place the cherries on the tart shell in circles, starting at the edge and working in, leaving a little gap in between each fruit.
Pour the custard on top of the cherries. Bake the tart on the top shelf of the oven until the custard sets about 20 minutes. The custard should feel firm but still wobbly. Remove the tart, cool on a rack and serve with the cherry syrup on the side. A kind of sweet Yorkshire pudding with cherries, this is very simple and a children's favourite in France.
In a bowl whisk together the eggs and sugar very well. Work in the flour to make a paste, then dilute with the cream to make a batter. Leave to rest for one hour. Halve and stone the cherries and place them in an ovenproof gratin dish. Sprinkle with icing sugar and serve with cream or ice-cream. This is adapted from a recipe from the Troisgros brothers' legendary restaurant at Roanne.
The kirsch is my idea, and very good it is too, though not strictly essential. Bring the milk to the boil in a saucepan. In a bowl whisk the sugar and egg yolks together very well, preferably with an electric mixer, until white and creamy. Stir in the flour, then add the boiling milk in a stream, whisking constantly. Return the mixture to the pan, bring it back to the boil and cook for three minutes, whisking all the time.
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