Crème
Anglaise with Lavender Pepper
Cedar
Rock Gourmet Peppers Recipe
Ingredients:
2 cups whole milk
1 split vanilla bean
1 tablespoon of Cedar Rock Lavender Pepperr
6 eggs yolks
1/4 cup of sugar
Method:
This beautiful custard sauce cooks quickly, so keep an eye
on it.
1.
Place 2 cups whole milk and 1 split vanilla bean and 1 tablespoon
of Cedar Rock Lavender Pepper in a heavy bottomed saucepan
and bring just to a simmer over medium heat. Meanwhile, whisk
together 6 eggs yolks and 1/4 cup of sugar in a mixing bowl.
Reduce heat to low and slowly whisk 1/2 cup hot milk into
egg mixture, then whisk egg mixture into remaining hot milk.
Cook, stirring constantly with a wooden spoon, until the mixture
is thick enough to coat the back of the spoon, about 5 minutes.
2.
Remove from heat, strain through a fine sieve,
and transfer to a mixing bowl set into a larger bowl of ice
water. Place a piece of plastic wrap over the surface of the
custard to avoid a skin from forming. Set aside and cool.
Makes approx. 2 cups.
Other
Great Relcipes:
Anytime
Chicken Wings with Ginger Pepper
Blue
Cheese Pepper Puffs
Crème
Anglaise with Lavender Pepper
Grilled
Lamb Chops with Rosemary Pepper*
Grilled
Pork Chops with Blue Cheese and Sage Pepper
Roasted
Pumpkin Seeds with Oregano Pepper
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