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| Basic Custard sauce |
The Tahitian vanilla bean is easy to use and can be used in all types of cuisine. For example, create delicious exotic sauces, desserts, pastries, sweets or even cocktails.
Instructions for use :
Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tine black seeds out of the pod into a small dish to be used later in culinary preparation.
Suggestion :
Do not throw away the hollowed vanilla pod, but rather place it in your sugar bowl for a natural, delicate vanilla flavored sugar.
Basic custard sauce
Ingredients (Serving Size : 6) :
8 egg yolks
175 g sugar cane
1 liter whole milk
1 Tahitian vanilla bean of 17 cm (or 2 smaller)
· Scald the milk and keep it hot in the top of a double boiler
· Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tiny black seeds out of the pod into a small dish. Set asie. Add vanilla to hot milk and let steep for 15 minutes minimum.
· Meanwhile, in a bowl, beat the egg yolks with the sugar until they are fluffy and white. Still beating with a whisk, pour the hot milk into the egg yolks. Return the mixture to the double boiler and heat it gently stirring often, until it thickens enough to coat a spoon.
· Serve this sauce warm of cool over puddings, sweet soufflés, etc...
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