Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.
Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant
stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
Transfer the custard to a pitcher or bowl and let it cool down, stirring
occasionally to avoid a skin forming on the surface. Add the cream just before serving.
The sauce can be kept for 4 days, covered, in the refrigerator.
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