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Receta Creme Anglaise (Vanilla Custard Sauce)
by Global Cookbook

Creme Anglaise (Vanilla Custard Sauce)
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Ingredientes

  • 6 lrg Egg yolks
  • 3 Tbsp. Sugar
  • 2 c. Half-and-half
  • 1 tsp Vanilla

Direcciones

  1. In a bowl beat together the yolks and the sugar till mix is light and forms a ribbon when the beater is lifted. Add in the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, till it thickens, but don't let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cold, stirring occasionally, and refrigerateit, covered.
  2. Makes about 3 c..