Creme Aux Bimbrelles (Blueberry Cream)
INGREDIENTS:
1 1/4 c Milk
1 Whole vanilla bean
1/3 c Sugar
3 lg Egg yolks
1 ts Cornstarch
1 tb Cognac
1 1/4 c Milk
1 Whole vanilla bean
1/3 c Sugar
3 lg Egg yolks
1 ts Cornstarch
1 tb Cognac
1. In a small saucepan over medium heat, bring milk and vanilla bean to a boil. Remove from heat and let stand for 5 minutes. Remove vanilla bean.
2. Using an electric mixer, beat together sugar and egg yolks until thick and fluffy. Add cornstarch. Mix in boiled milk, a little at a time, on low speed. When mixture is thoroughly blended, transfer to a heavy enameled saucepan. Cook over low heat, stirring slowly and constantly with a wooden spoon. Continue stirring, without letting sauce boil, until sauce thickens to a creamy consistency and surface froth has subsided.
3. Remove mixture from heat and whisk in cognac. Strain through a fine sieve and cool. Refrigerate in a covered container until ready to use, up to 2 days.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
2. Using an electric mixer, beat together sugar and egg yolks until thick and fluffy. Add cornstarch. Mix in boiled milk, a little at a time, on low speed. When mixture is thoroughly blended, transfer to a heavy enameled saucepan. Cook over low heat, stirring slowly and constantly with a wooden spoon. Continue stirring, without letting sauce boil, until sauce thickens to a creamy consistency and surface froth has subsided.
3. Remove mixture from heat and whisk in cognac. Strain through a fine sieve and cool. Refrigerate in a covered container until ready to use, up to 2 days.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary