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Submitted by boz
Serve with fresh fruit or with warm slices or cake or pie. This creamy sauce can be kept refrigerated for two to three days.
Cal: 584 Fat: 18g Carbs: 89g Protein: 16g Fiber: 6g
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 2)
Directions
Heat milk with cinnamon stick until steaming. Remove from heat and steep for 15 minutes. In a separate saucepan, whisk together yolks until frothy. Stir in sugar, whisking, over medium low heat until mixture is gold and thick. Slowly dribble in the hot milk stirring constantly with a wooden spoon. Allow sauce to simmer but not boil, otherwise the eggs will solidify. Cook for a few minutes more. The sauce will be finished when it can coat a spoon in a creamy layer, and will hold a line when a finger is drawn across it. Stir in the vanilla extract at the end and serve.
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