 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This sauce is a basic sweet white sauce, but not as rich as the traditional egg, sugar and milk custard. Great for us watching what gets stuck on the hips. It is very versatile as you can replace the sugar with honey, molasses or anything that will compliment the dessert you are going to serve it with. Read more . The addition of Kirsch,rum, liquers for example give an interesting twist to it (then you can forget how much you have had and just enjoy it. Add milk to control the fluidity.....Enjoy my friends Ingredients:
milk |
vanilla pods and / or cinnamon sticks |
sugar to taste |
margaringe |
flour |
egg yolks |
you will notice once again no quantities as you can add as much as you like for how many servings and the thickness depends on your taste |
Directions:
1. Infuse milk with vanilla pods and/or cinnamon sticks by boiling it
2. Add sugar to taste
3. Take off the heat when you can smell the vanilla distintly and let it cool down
4. Melt margarine in another pot
5. Add flour and mix it well with the margarine (to coat all the grains of the flour)
6. The consistency must be like a double cream
7. Take it off the stove and add the luke warm milk whilst whisking heavily to dissolve the mis in the milk
8. Put it back on the stove and stir until it bubles
9. The consistency must be likesingle cream now
10. Whisk the egg yolks till it becomes stiff
11. Add the thin white sauce very slowly in a slow stream while the mixer runs
12. Adapt the fluidity with milk
13. Put it back on the stove and simmer for 5 minutes
14. DO NOT ALLOW IT TO BOIL
15. Enjoy darlings
|
|