| 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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