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Tahitian vanilla custard sauce

 
 
 
 

 

 

 

Ingredients (Serving Size : 6) :

 

8 egg yolks


175 g sugar cane


1 liter whole milk


1 or 2 Tahitian vanilla bean(s) Grand Cru Raiatea®

 

 

Scald the milk and keep it hot in the top of a double boiler

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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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