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60+ Minutes |
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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In small mixing bowl beat egg until foamy. Reserve.
In a small sauce pan combine flour, sugar and salt.
Gradually stir in 1 cup of cream.
Cook over low heat or double boiler. Stir constantly until sugar dissolves
and
mixture coats spoon.
In order to prevent egg from coagulating pour a small amount of the hot
mixture
into the beaten egg and beat vigorously with wire whisk or fork.
Pour egg mixture into hot mixture
. Over a low heat, cook and stir mixture for an additional minute.
Remove from heat and chill for at least one hour.
Stir in remaining cream and vanilla.
Continue as directed.
Description:
"Yummy allowable B dessert for summertime"
Source:
"FriendlyFreezer@egroups.com"
| Ingredients:
1 egg; room temperature
1/2 Cup(s) sugar
1 Tablespoon(s) spelt flour; or more if needed
1 Cup(s) heavy cream
2 Cup(s) light cream
1/8 Teaspoon(s) salt |
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