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Creme Anglaise(Vanilla Sauce)
* Exported from MasterCook II *
Creme Anglaise (Vanilla Sauce)
Recipe By : The Disney Institute
Serving Size : 1 Preparation Time :0:00
Categories : Cakes, Pies & Desserts Sauces
Amount Measure Ingredient -- Preparation Method
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3 large egg yolks
1/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1 piece vanilla beans
Whisk egg yolks and sugar until thick and light in color and ribbony in
texture. Heat milk and vanilla to almost a boil. Very slowly pour 3/4 milk into
the egg mixture while whisking vigoursly. Add the mixture to the remaining
mixture in the sauce pot and heat on low, stirring continuously until it
becomes
thickened. Flavor with cinnamon, kaluha or whatever extract, spice or liquor
complements the dessert.
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NOTES : This is a universal and basic sauce used to accompany many desserts. It
looks great with almost any dessert and vanilla complements most flavors.
Infused Raspberry Tarragon Vinegar
Obtain a bottle of appropriate size. In a small sauce pan, heat your vinegar of
choice to 120 degrees (warm not hot). Add raspberries to the prepared bottle
(approx. 4-6 berries for an 8-12 ounce bottle). With a rolling pin,
"bruise" the
tarragon on the stem and then add to the prepared bottle. Carefully pour warm
vinegar into the bottle to cover the ingredients. When cool, cover tightly and
allow to steep for 3 weeks before using. Enjoy as part of your favorite salad
dressing
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