Categories: Topping
Ingredients
- 1/2 teaspoon white (granulated) sugar
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/3 cup flour (not sifted)
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 additional cup of heavy cream
- 2 beaten eggs
- 2 teaspoons vanilla extract
- 1 ounce (1/8 stick) salted butter
Directions
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Combine the sugar, salt, nutmeg, and flour in a saucepan off the heat. Stir well.
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Gradually stir in the ilk and ONE CUP ONLY of the heavy cream. Leave the remainder of the heavy cream (1/3 cup) on the counter to warm to room temperature. You will add that later, after your sauce has been cooked.
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Blend the ingredients in the saucepan together off the heat.
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Turn the burner on MEDIUM HIGH heat and cook the contents of the saucepan, stirring constantly until thickened. (This takes about 10 minutes on my stovetop.)
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Remove the saucepan from the heat, but LEAVE THE BURNER ON.
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Break the eggs into a small bowl and quickly beat them with a whisk until they’re well mixed.
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Stir several Tablespoons of the hot mixture into the bowl with the eggs. Whisk until it’s incorporated.
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SLOWLY pour the eggs into the saucepan with the hot mixture, whisking it all the while.
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Return the saucepan to the heat and stir for 2 to 3 minutes until the mixture is very thick.
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Remove the saucepan from the heat (you can turn off the burner this time). Add the vanilla, stirring it in quickly.
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Add the ounce of butter and stir it in until it’s melted.
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Let the mixture cool until it is slightly warmer than lukewarm. Then stir in the third cup of heavy cream. Pour the sauce into a pitcher so that you can serve it with your soufflé.