霜安格莱斯

这款经典的奶油色正品是我们优雅的Raspberry Floating Island最终放纵所需要的。.

资料来源：Martha Stewart Living，2002年4月

大约2杯

产量

配料

1.

准备一个冰浴;搁置。在一个小平底锅里，用中高火加热牛奶，直到边缘周围形成气泡，牛奶开始蒸汽，大约4分钟。关掉热量.
2.

在一个中型碗中，将糖和蛋黄搅拌均匀，直到面色苍白，厚约2分钟。慢慢加入热牛奶，不断搅拌。将菌株混合物通过细筛回到锅中.
3.

将锅放在中低火上;煮，不断搅拌，直到蛋羹厚到足以涂在勺子后面，当你用手指穿过它时会留下凸出的痕迹，10至12分钟。搅拌香草，转移到干净的碗里。置于冰浴中冷却，偶尔搅拌。在冰箱中密封容器中储存或存放最多3天.

在加热的同时不断搅拌混合物将确保酱汁光滑。耐热硅胶刮刀效果最佳，但也可以使用直边的木勺。务必刮擦角落和整个锅底，以避免烧焦.

Angel
27.04.2023 @ 07:50

This classic cream-colored authentic product is exactly what our elegant Raspberry Floating Island needs for the ultimate indulgence. The recipe is sourced from Martha Stewart Living, April 2002, and yields approximately 2 cups. The ingredients include 2 cups of milk, 1/2 cup of sugar, 5 large egg yolks, and 1 teaspoon of pure vanilla extract. The directions involve heating the milk, mixing the sugar and egg yolks, and cooking the mixture until thickened. The final product should be cooled in an ice bath and stored in a sealed container in the refrigerator for up to 3 days. A cooks note suggests using a heat-resistant silicone spatula to ensure a smooth sauce and to scrape the corners and bottom of the pot to avoid burning.