member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Pistachio Creme Anglaise


    Source of Recipe


    Rue de Provence, Birmingham AL

    List of Ingredients





    2 cups milk
    6 egg yolks
    1/2 cup sugar
    1/2 teaspoon pistachio paste

    Recipe



    Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly.

    Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the crhme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours. Yield: 3 cups

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |