Рецепт Creme Anglaise Martha Stewart Living
Ингредиенты
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Инструкции
- In a small saucepan over medium heat, bring lowfat milk and vanilla bean to a boil. Remove from heat and let stand for 5 min. Remove vanilla bean.
- Using an electric mixer, beat together sugar and egg yolks till thick and fluffy. Add in cornstarch. Fold in boiled lowfat milk, a little at a time, on low speed. When mix is thoroughly blended, transfer to a heavy enameled saucepan. Cook over low heat, stirring slowly and constantly with a wooden spoon. Continue stirring, without letting sauce boil, till sauce thickens to a creamy consistency and surface froth has subsided.
- Remove mix from heat and whisk in cognac. Strain through a fine sieve and cold. Chill in a covered container till ready to use, up to 2 days.