Small nonreactive saucepan

small nonreactive saucepan

AmericanOtherIntermediate30 minBy Northstar

Ingredients

Servings

1) Heat oven to 350 degrees F.
2) In the saucepan, combine the milk, half−and−half, vanilla, and sugar.
3) Bring to a bare simmer over medium−low heat.
4) Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping
5) Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the
6) Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning
7) In a mixing bowl, combine the remaining whole eggs and the yolks.
8) Whip the eggs with a whisk until slightly thickened and lightened in color.
9) While whisking the eggs, drizzle in about a quarter of the hot milk.
10) Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
11) Place a fine mesh strainer over a glass or stainless steel bowl with a spout.
12) Pour the egg mixture through the strainer in order to catch any curdled egg bits or

1
should come a few millimeters up the side of the custard cup.
2
whites in ice trays. After the whites are frozen, place the frozen cubes into zip−top freezer
3
bags. The frozen whites can be frozen up to a year.)
4
out of control.
5
particles that may be in the mixture.
6
FLANDANGO 29