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In Chile, wine-flavored meringue is traditionally served with a custard sauce that is made with the leftover egg yolks.
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 1/2 cup sugar
In a small saucepan, heat the milk and cream with the vanilla. In a large
bowl, whisk the egg yolks with the sugar until light and foamy, about 3
minutes. Whisking constantly, pour the hot milk mixture into the egg yolks in a
Return the custard to the saucepan and cook over moderately low heat,
whisking constantly, until thickened, about 5 minutes; do not let the custard
boil or it will curdle. Immediately scrape the sauce into a clean bowl and
whisk constantly to cool slightly. Set the Vanilla Custard Sauce aside to cool
completely, then refrigerate until ready to use.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
79 calories; 5g total fat; 59mg cholesterol; 14mg sodium; 8g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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