2 Eggs 3 ts Vanilla 12 oz Can condensed milk 1 1/2 c Brandy 1/2 c Vodka Beat all ingredients together. Refrigerate for 2 weeks before serving. Results in a rich after dinner drink for a "sweet tooth" or in coffee. Yield: 3 cups Container: Quart jar
This Vanilla Bean Crème Anglaise (Vanilla Custard Sauce) is a basic French Pastry recipe that can be used as a sweet sauce or as a base to make other desserts like ice cream or crème brûlée. It is made from 4 ingredients and only takes 15 minutes to prepare.
Read the full recipe here: Ingredients: - 500 ml Full Cream / Whole Milk - 1 fresh Vanilla Bean - or 2 teaspoon Vanilla Paste - 4 Egg Yolks, at room temperature - 60 gr Caster Sugar
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How to Make Classic Vanilla Pastry Cream
Here's a classic vanilla bean pastry cream recipe. Click 'SHOW MORE' for recipe ingredients and baking guide.
Recipe makes about 1 ½ cups
Ingredients 1 cup 2% milk ½ vanilla bean or 1 ½ tsp vanilla bean paste 3 large egg yolks 3 Tbsp sugar 2 Tbsp cornstarch 2 Tbsp unsalted butter, cut into pieces.
Baking Method: Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.
Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use. The pastry cream will keep up to 4 days refrigerated.
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Ingredients; 2 cups whole milk 2 eggs 3 Tbsp corn starch 1 tsp vanilla extract Pinch of salt 1/2 cup sugar
What Makes My Bread Pudding so Good? - Creamy Vanilla Cream Sauce
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