| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Half-and-half |
| 1/2 |
|
Vanilla bean; split lengthwise |
| 5 |
lg |
Egg yolks |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Dark rum; or to taste |
INSTRUCTIONS
In a small heavy saucepan bring half and half just to a boil with vanilla
bean and remove pan from heat. Scrape seeds from bean with a knife into
half-and-half, reserving pod for another use if desired. In a bowl whisk
together yolks, sugar and a pinch of salt and whisk in hot half-and- half
in a stream. Return custard to pan and cook over moderately low heat,
stirring constantly with a wooden spoon, until thickened (170 degrees on a
candy thermometer), but do not let boil. Pour sauce through a fine sieve
into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce,
covered, until very cold, at least 2 hours and up to 2 days.
Yield: 2 1/4 cups
Recipe by: Cooking Live Show #CL8928 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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