by kirra » Mon Sep 01, 2008 5:52 pm
Rum Crème Anglaise
Emeril Lagasse
Ingredients:
4 large egg yolks
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 cups milk, scalded
1/4 cup dark rum
1 drop yellow food coloring, optional
Preparation:
Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes.
Strain through a fine-mesh strainer into a medium bowl and stir in the rum and food coloring. Serve at room temperature or chilled. Makes about 1 1/2 cups
[b][size=150]Rum Crème Anglaise[/size][/b]
Emeril Lagasse
[b]Ingredients:[/b]
4 large egg yolks
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 cups milk, scalded
1/4 cup dark rum
1 drop yellow food coloring, optional
[b]
Preparation:[/b]
Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes.
Strain through a fine-mesh strainer into a medium bowl and stir in the rum and food coloring. Serve at room temperature or chilled. Makes about 1 1/2 cups