| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
|
Peaches, halved cooked |
| 4 |
t |
Brown sugar |
| 4 |
|
Sugar cubes, * see note |
|
|
Lemon extract OR |
|
|
Rum, ** see note |
| 4 |
|
Egg yolks |
| 1/4 |
c |
Sugar |
| 1/4 |
t |
Salt |
| 1 1/2 |
c |
Milk, scald |
| 1 |
t |
Vanilla extract |
INSTRUCTIONS
Use the hard sugar cubes. ** Use either the pure lemon extract or the
rum. Soak the sugar cubes in a bit of lemon extract or in rum while
preparing the sauce. Soak for 15-20 minutes. For sauce, beat egg yolks
(or use 2 whole eggs instead) in top of double boiler. Mix in the 1/4
cup sugar, salt and scalded milk (milk is scalded when heated until
tiny bubbles form around edges, but do not allow to boil). Cook over
simmering water, stirring constantly, until mixture coats spoon. Cool
quickly. Blend in vanilla. Chill. To prepare peaches, place in baking
dish cut side up and sprinkle brown sugar in hollows of peach halves.
Dot with margarine. Broil slowly until sugar forms a crust. Place a
soaked sugar cube in each peach half. Light cubes and bring to table
flaming. Serve with the custard sauce that has been chilled. Recipe
By : Jo Anne Merrill From: Date:
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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