Categories: Baking SAUCES

Ingredients

• 1 quart. milk
• 8 ounce. sugar
• 1/2 a vanilla bean (scraped) or(add 1T. vanilla extract)
• 15 (3# 7 ounce) egg yolks

Directions

1. Combine milk, vanilla and 1/2 of the sugar. Bring to a boil. Make a liaison with yolks and remaining sugar. Temper liaison with some of boiling milk. Combine liaison with remaining milk. Cook slowly to stage of nappe (180*) stir constantly. Remove from stove,strain (cheesecloth or china cap) into bainmarie/ ice bath.

2. Make over water bath (double boiler) for more control, if desired.

3. until it coats the back of the wooden spoon (you can draw your finger through the cream on the spoon and it will part) this is called Nappe stage.

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