Recipe - Crema De Laurel

3 Whole egg yolks
One fourth cup Sugar
Three fourths cup Milk
1 teaspoon Vanilla extract
1 Vanilla bean; 1inch

Date: Fri, 14 Jun 1996 11:44:22 0500

From: TeAntae Turner tturner@GRAPHSOFT.COM

Source: The Disney Institute, From Studio Bakery Heat milk and vanilla to a
simmer. In a bowl whisk egg yolks and sugar until thick and light in color
and ribbony texture. Slowly pour twothirds of the milk into the egg
mixture while whisking vigorously. Add the mixture to remaining milk in the
sauce pan and heat on low, stirring continuously until it becomes thick.
Flavor with cinnamon, Kahlua, spice or liquor chosen to complement the
dessert. This is a basic sauce which is used to accompany many desserts.

EATL DIGEST 13 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.