Creme a l'anglaise au Marsala (English Custard with Marsala Wine)

1. 1

   Heat the milk in the top of a double boiler.

2. 2

   Mix the sugar and flour in a mixing bowl.

3. 3

   Add the egg yolks and blend well.

4. 4

   Add the milk, stirring with a wire whisk.

5. 5

   Return the mixture to the top of the double boiler and cook over simmering water, stirring constantly, until thickened.

6. 6

   Cool quickly by placing the pan in cold water.

7. 7

   Strain and add the wine.

8. 8

   Chill thoroughly.

* Per serving · 4 servings · Values may vary.

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