| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 1/2 |
ts |
Vanilla extract |
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1 |
pn |
Salt |
| 6 |
|
Egg yolks |
INSTRUCTIONS
Scald milk with vanilla. In heavy saucepan, combine sugar, flour, salt, and
egg yolks. Stir until well blended. Add milk gradually. Cook over low
flame, stirring constantly, being careful to scrape bottom of pan. Bring to
boil and continue boiling for 3 minutes. Pour cream into a bowl and let
cool. Stir occasionally until cold.
From: The Art of French Cooking
Recipe by: Fernande Garvin
Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Apr 28,
1998
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