MARASCHINO CREME ANGLAISE

MARASCHINO CREME ANGLAISE image

Yield 2 cups

Number Of Ingredients 5

2 cups milk
3 T. sugar
1" piece of vanilla bean
4 egg yolks
Maraschino liqueur to taste (optional)

Steps:

Warm the milk with the sugar and the split and scraped vanilla bean in a saucepan to dissolve the sugar. Stir constantly. In a separate bowl, whisk the egg yolks to break them up, but don't make them foam. Whisk a little of the hot milk at a time into the egg yolks to warm them gradually. Return the warm egg/milk mixture to the pan and cook the custard, stirring constantly, until it coats the spoon. Test it by drawing your finger across the back of the spoon. If your finger leaves a trail in the custard, the custard has cooked to the right point. It can also be tested with a thermometer. It should be cooked 170 degrees F. Immediately strain custard into a bowl. Chill. Flavor with the Maraschino liqueur to tast.