Vanilla Cream Sauce
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Vanilla Cream Sauce

Yield: 8 servings

Ingredients

Directions

  1. In a 1-quart saucepan boil sugar and water to 238°, or until a little forms a soft ball when dropped in cold water.
  2. Beat egg yolks until thick and lemon-colored.
  3. Pour syrup slowly on egg yolks, while beating.
  4. Continue beating until creamy.
  5. Chill.
  6. Add vanilla.
  7. Whip cream; fold in.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Sauce, Dessert

Measure: avoirdupois

Ingredient: sugar, water, egg yolk, vanilla, whip cream

Equipment: egg beater, measuring spoons, measuring cups, saucepan

See Also