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Submitted by boz
Not yet rated. (Rate this recipe.)
Serve with fresh fruit or with warm slices or cake or pie. This creamy sauce can be kept refrigerated for two to three days.
Original recipe serves 2.
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Preparation:
Heat milk with cinnamon stick until steaming. Remove from heat and steep for 15 minutes. In a separate saucepan, whisk together yolks until frothy. Stir in sugar, whisking, over medium low heat until mixture is gold and thick. Slowly dribble in the hot milk stirring constantly with a wooden spoon. Allow sauce to simmer but not boil, otherwise the eggs will solidify. Cook for a few minutes more. The sauce will be finished when it can coat a spoon in a creamy layer, and will hold a line when a finger is drawn across it. Stir in the vanilla extract at the end and serve.
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Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
27.7
--
26.5
0
27.7
227
31.7
5.6
Calories: 553.2
Total Sugars: 67.7g
Carb.: 79.4g
Fiber: 0g
Total Fats: 18g
Cholesterol: 681.1mg
Protein: 15.8g
Sodium: 134.9mg
Detailed Nutrition...
By ingredient...
*Data provided by USDA
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