1 1/2 cups milk 1/3 cup sugar 4 egg yolks 2 tablespoons bourbon 1 teaspoon vanilla extract
In a medium nonreactive saucepan, combine the milk and sugar. Bring to a boil over moderate heat.
Beat the egg yolks in a small bowl until liquified.
When the milk boils, gradually whisk 1/3 of it into the yolks. Return the remaining milk to a boil over low heat and whisk in the yolk mixture. Cook, whisking constantly, until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately remove from the heat.
Whisk the sauce constantly for 1 minute to cool. Strain through a fine sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the vanilla. Serve warm.
In a medium nonreactive saucepan, combine the milk and sugar. Bring to a boil over moderate heat.
Beat the egg yolks in a small bowl until liquified.
When the milk boils, gradually whisk 1/3 of it into the yolks. Return the remaining milk to a boil over low heat and whisk in the yolk mixture. Cook, whisking constantly, until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately remove from the heat.
Whisk the sauce constantly for 1 minute to cool. Strain through a fine sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the vanilla. Serve warm.
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