CookEat Recipe
Sweet Cream Sauce
Sweet Cream Sauce Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2551. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Bring ONE AND A HALF GILLS milk and ONE GILL cream to a boil. Stir TWO raw yolks with THREE-QUARTERS OUNCE flour, ONE AND A HALF OUNCES sugar and HALF teaspoon vanilla essence for TWO MINUTES. Gradually pour in the SAME hot dairy while stirring sharply. Return all to the saucepan and stir continuously until boiling, verifying 74°C in the egg sauce. Remove, strain and use actual finished sauce as required; no finished yield or pudding coverage is implied.
Cooked it? Rate it.
Cooked 0 times