Creme a l'angiaise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Zest of 1 lime, blanched | ||
| 1 | pint | Milk |
| 9 | eaches | Ounces superfine sugar |
| pinch | Salt | |
| 8 | eaches | Egg yolks |
Directions
SOURCE: THE NATIONAL CULINAR
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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