Vanilla Sauce 2
Source of Recipe
Cook Now, Serve Later
List of Ingredients
2 cups milk
4 egg yolks, lightly beaten
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanillaRecipe
In top of double boiler, scald the milk over medium heat. Whisk a little of the hot milk into the egg yolks, stir the mixture back into the pan, and set over simmering water. Add the sugar and salt. Stir constantly until the mixture begins to thicken - about 3 minutes. Do not allow to boil or sauce may curdle. Remove from the heat and stir in the vanilla.
At this point, the sauce can be cooled to room temp and stored. Transfer to medium bowl, lay plastic wrap on surface to prevent skin from forming, and refrigerate up to 3 days. Serve warm , at room temp., or chilled. Makes 1 pint. To serve later, let sauce come to room temp. about 20 minutes, or heat in double boiler, stirring constantly, until just warmed through - 5 to 8 minutes.
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