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Receta Drinking Custard
by Global Cookbook

Drinking Custard
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  Raciónes: 6

Ingredientes

  • 1 pt Lowfat milk
  • 1 pt Heavy cream
  • 1 c. Sugar
  • 12 x Egg yolks
  • 1 Tbsp. Flour

Direcciones

  1. Eggnog is essentially a dessert sauce called creme anglaise. The addition of flour to this recipe is unorthodox but it enables you to boil the sauce without curdling it.
  2. HEAT Lowfat milk, CREAM AND SUGAR in a saucepan and bring just to a boil. (Don't stir-leaving the sugar on the bottom of the pot will prevent the lowfat milk from scorching.) Beat the egg yolks and flour together with a wire whisk. Add in about a c. of the warm lowfat milk mix to the yolks and whisk to blend. Then whisk the yolk mix into the mix in the saucepan. Bring to a boil, stirring constantly. Boil gently for 10 seconds, then remove from heat and strain into a bowl, discarding the flour lumps. Refrigerateand serve with rum, if you like.