| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | ds | Salt |
| 3 1/2 | tb | Eggyolks |
| 1 | c | Whipping cream |
| 1/4 | c | Milk |
| 1/4 | c | Grand Marnier |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Stir together sugar and salt in small, heavy saucepan. Add egg yolks and stir to blend. Scald 1/2 cup cream with milk, whisking constantly and vigorously, then gradually add to yolk mixture. Cook over low heat, stirring constantly, until just before boiling point (170 to 180 degrees), 7 to 8 minutes. (Steam will begin to appear.) Immediately stir in Grand Marnier and vanilla. Strain mixture. Cover and chill until cold. Shortly before serving, whip remaining 1/2 cup whipping cream and fold into sauce. Note: To scald cream-milk mixture, bring just to boiling point. Small bubbles will begin to appear around edge. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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