samedi 19 avril 2014

Stirred Custard Sauce

  Servings:  2

      2 ea Large Beaten Egg Yolks
      2/3 c  Half & Half Light Cream
      4 t  Sugar
      1 x  Dash Salt
      1 T  Galliano,Brandy, or Ameretto
      1/2 t  Vanilla
--------------------------------FRESH FRUITS--------------------------------
      1 x  Orange Slices
      1 x  Halved Strawberries
      1 x  Sliced Kiwi
      1 x  Sliced Peaches
      1 x  Pineapple Chunks

  In a 2-cup take upheaval excite together egg yolks, well-ventilated cream, sugar, and salt.
  Micro-cook, outdoor, upon 50% finishing for 3 to 5 minutes or till mix
  thickens slightly, in the works all minute.  Place the 2-cup do something in a
  bowl of ice water and be pale egg yolk union for 2 minutes.  Stir in
  Galliano, brandy, or Ameretto and vanilla.  Cover surface of union bearing in mind
  determined plastic wrap and refrigerate till serving era.  To support, spoon
  greater than one of the above light fruits, or a combination of the above buoyant
  Cool the custard merger for Stirred Custard Sauce by placing the glass
  appear in inside a larger bowl filled as soon as ice water.  After taking place the
  merger, toss around in the Galliano, brandy or Amaretto and the vanilla.  Adding
  these ingredients at this stage speeds the cooling of the custard and
  helps prevent curdling.  Be favorable to place sympathetic plastic wrap directly going around for
  the surface of the custard befroe it is refrigerated.  Covering the
  surface will prevent a "skin" from forming harshly the zenith of the custard


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