Creme Aux Oueufs (Sweet Custard Sauce)

"While Charlotte aux Pommes (the recipe is posted separately) is often served in France with an apricot sauce, in Normandy, this custard sauce is often what comes with a Charlotte. It is also good over fruit, or in trifles."
 
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Ready In:
20mins
Ingredients:
5
Yields:
3-4 cups
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ingredients

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directions

  • Run the tip of a paring knife lengthwise down the vanilla bean.
  • In a saucepan, bring the milk, heavy cream and vanilla bean to a boil.
  • Reduce heat and simmer 4 to 5 minutes.
  • Meanwhile, beat the egg yolks and sugar until thick and lemony in color.
  • Remove the vanilla bean, rinse it and tuck it into a sugar bowl to flavor and scent your sugar.
  • Gradually and carefully stir about half the cream mixture into the egg yolks.
  • Place the sauce pan over low heat and slowly pour, stirring all the while, the egg yolk cream mixture into the rest of the cream in the saucepan.
  • Simmer, stirring frequently, until the mixture begins to thicken, 4 to 5 minutes.
  • Do NOT boil.
  • Remove from heat and strain the sauce thru a fine mesh strainer into a bowl.
  • Note: If you do not care for the black flecks in the custard from the vanilla bean, you can use 1/2 teaspoon of pure vanilla.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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