Creme a l'angiaise
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
----------------SOURCE: THE NATIONAL CULINAR---------------------
Zest of 1 lime, blanched pn Salt
1 pt Milk 8 ea Egg yolks
9 ea Ounces superfine sugar
Method: Add zest to milk; refrigerate 1 to 2 hours to infuse. Whisk
sugar, salt and yolks. Bring infused milk to boil; set aside to cool
till lukewarm. Whisk sugar, salt and yolks till mixture forms
ribbons. With pan over heat, gradually whisk warm milk into sugar
mixture. Continue whisking till first signs of boiling appear;
custard should cling to spoon. Pass custard through fine sieve; keep
warm in bain- marie. Note: for lighter version, reduce number of egg
yolks to 5 or 6 and add 1 teaspoon cornstarch when whisking sugar,
salt and yolks.
Submitted By SHERREE JOHANSSON On 10-15-94
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