| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
French |
All newly t, Dessert |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Whipping cream |
| 1 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 2 |
|
Vanilla beans, split |
|
|
lengthwise OR 2 Tbsp |
|
|
vanilla extract |
| 4 |
|
Egg yolk |
INSTRUCTIONS
In a heavy-bottomed 2 quart saucepan, heat cream, milk, sugar and
vanilla bean. (If you are using vanilla extract, do not add it until
later.) Stir occasionally until sugar is disolved and the mixture is
hot but not boiling. Whisk egg yolks together in a bowl. Continue
whisking and very slowly pour in approximately 1 cup of the cream
mixture. When smooth, pour back into the pan. Whisk constantly over
low heat until the mixture thickens slightly and coats the back of a
spoon (about 5 minutes). Take care that the mixture doesn't boil, or
it will curdle. Draw your finger across the back of the coated spoon.
If the line you make remains, the custard is done. Remove vanilla
beans; or if you're using vanilla extract, add it now. Makes 8
servings. Recipe by: The Cincinnati Enquirer Posted to MC-Recipe
Digest V1 #657 by [email protected] on Jul 6, 1997
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