Vanilla Custard Sauce/Gourmet

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<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

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Vanilla Custard Sauce

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<RcpE name= " Vanilla Custard Sauce " author= " Gourmet, August 2000 " >

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* Exported from MasterCook *

 

Vanilla Custard Sauce

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:20

Categories : Sauces And Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole milk

1/2 cup sugar

5 large egg yolks

1 teaspoon vanilla

 

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in

a bowl until blended, then gradually whisk in hot

milk mixture. Return to saucepan and cook over moderate heat, stirring

constantly, until sauce thickens enough to coat back of a

wooden spoon and registers 170°F on an instant-read thermometer.

 

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in

a large bowl of ice and cold water. Stir in vanilla

and whisk custard occasionally until cool, then cover surface with a piece of

wax paper to prevent a skin from forming. Chill until

cold.

 

Cooks' note: Sauce keeps, covered and chilled, 5 days.

 

Source:

" Kempinski Hotel Atlantic "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Yield:

" 2 1/2 cups "

Start to Finish Time:

" 0:40 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 166 Calories (kcal); 7g Total Fat; (37% calories from fat); 5g

Protein; 21g Carbohydrate; 188mg Cholesterol; 46mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

NOTES : This delicious custard sauce, which accompanies the Rote Grutze, also

goes well with summer fruit tarts.

Nutr. Assoc. : 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Sauces And Condiments

</CatT>

</CatS>

<IngR name= " whole milk " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " egg yolks " unit= " large " qty= " 5 " ></IngR>

<IngR name= " vanilla " unit= " teaspoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in

a bowl until blended, then gradually whisk in hot

milk mixture. Return to saucepan and cook over moderate heat, stirring

constantly, until sauce thickens enough to coat back of a

wooden spoon and registers 170°F on an instant-read thermometer.

</DirT>

<DirT>

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in

a large bowl of ice and cold water. Stir in vanilla

and whisk custard occasionally until cool, then cover surface with a piece of

wax paper to prevent a skin from forming. Chill until

cold.

</DirT>

<DirT>

Cooks & apos; note: Sauce keeps, covered and chilled, 5 days.

</DirT>

</DirS>

<Srce>

Kempinski Hotel Atlantic

</Srce>

<AltS label= " Formatted by " source= " KES on 8/10/00 " />

<CpyR>

2000 Conde Nast Publications Inc.

</CpyR>

<Yield unit= " cups " qty= " 2.500000 " />

<TTim elapsed= " 0:40 " />

<Note>

This delicious custard sauce, which accompanies the Rote Grutze, also goes well

with summer fruit tarts.

</Note>

</RcpE></mx2>