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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture
is thickens slightly, stirring every 30 seconds. Place the 1-cup measure
in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in
Galliano, brandy or Ameretto and vanilla. Cover surface of mixture with
clear plastic wrap refrigerate till serving time. To serve, spoon over
one of the above fruits or a mixture of the above fruits.
NOTE:
~----
Cool the custard mixture for Stirred Custard Sauce by placing the glass
measure inside a larger bowl filled with ice water. After stirring the
mixture, stir in the Galliano, brandy or Ameretto and the vanilla. Adding
these ingredients at this stage speeds the cooling of the custard and
helps prevent curdling. Be sure to place clear plastic wrap directly on
the surface of the custard before it is refrigerated. Covering the
surface will prevent a "skin" from forming on the top of the Custard
Sauce.
Ingredients:
1 large beaten egg yolk 1 x dash salt
1/3 Cup(s) half & half light cream 1 1/2 ts gallaiano, brandyor ameretto
417/10000 Cup(s) sugar 1/4 ts vanilla
1 orange slices 1 x sliced peaches
-1 halved strawberries 1 x pinapple chunks
-1 sliced kiwi |
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