Put in a tin cup or pail 2 cups milk and 1 teaspoonful cornstarch; add the yolks of 3
eggs and 2 tablespoonfuls sugar; place the cup in a vessel of hot water; beat with an egg beater until it comes to a boil; instantly remove; pour the sauce into a saucière; flavor with 1 teaspoonful vanilla and serve cold. Do not allow the sauce to boil or it will curdle.
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