Maraschino Creme Anglaise

1. 1

   Scald the milk in a medium saucepan.

2. 2

   In a medium heatproof bowl, whisk the egg yolks with the eggs, sugar and salt.

3. 3

   Slowly whisk in half of the hot milk, then whisk in the remaining milk.

4. 4

   Return the sauce to the saucepan and cook over low heat, whisking constantly, until the custard is thick enough to coat the back of a wooden spoon, about 6 minutes.

5. 5

   Strain the custard through a fine sieve and let cool completely.

6. 6

   Stir in the Maraschino liqueur and vanilla and refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.