Yield: 1 Servings
|3 \N||Egg yolks|
|1 tablespoon||Butter or margarine|
|2 teaspoons||Vanilla extract|
|¼ teaspoon||Almond extract Recipe by: Jo Merrill|
|\N 3||minutes. Remove from heat.|
Preparation Time: 0:25 Use this adaptable frosting as is or add chopped nuts, coconut or crushed fruit to the finished frosting. Excellent to use as a filling between cake layers.
In the top of a double boiler, scald one cup of the cream. While cream is scalding, sift together in a small saucepan the sugar (use a bit less than the ½ cup if you wish) flour and salt. Blend in the remaining ½ cup cream. Add gradually the scalded cream; stir constantly while adding.
Bring rapidly to a boil over direct heat. Stir gently and constantly; cook Wash the double boiler top to remove the scum from scalding cream. Pour the cream mixture back into the double boiler and place over simmering water.
Cover and cook 5-7 minutes, stirring 3-4 times. Vigorously stir about 3 tablespoons of this mixture into 3 slightly beaten egg yolks. Immediately blend into mixture in boiler. Cook over simmering water for 3-5 minutes stirring slowly but constantly to keep mixture cooking evenly.
Remove from heat and blend in the butter, vanilla and almond extracts.
Cover, cool slightly then chill in refrigerator until ready to use. Jo Merrill recipe from private files.
Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 11:19:37 -0500 From: LD Goss <ldgoss@...>