CREME A L'ANGLAISE AU MARSALA (ENGLISH CUSTARD WITH MARSALA WINE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, dessert
Time 15m
Yield About three and one-half cups
Number Of Ingredients 5
Steps:
- Heat the milk in the top of a double boiler.
- Mix the sugar and flour in a mixing bowl. Add the egg yolks and blend well. Add the milk, stirring with a wire whisk. Return the mixture to the top of the double boiler and cook over simmering water, stirring constantly, until thickened. Cool quickly by placing the pan in cold water. Strain and add the wine. Chill thoroughly.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 17 grams
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