Vanilla Fruit Crème

Tuesday, November 22, 2011 - 20:00

Boil: 2 ½ cups milk
2 teaspoons vanilla
Add and boil with vanilla mixture:
2 ½ tablespoons corn starch
½ cup milk or cream
Beat until foamy:
2 egg yolks
4 tablespoons sugar
Add gradually to hot milk, stirring constantly.
Continue cooking until almost to a boil, but DON’T boil.
Beat until frothy:
2 egg whites
Mix with crème.
Add: 5 tablespoons fresh or cooked fruits (sweetened)
Mix and allow to cool.

Note: The next year, the Knik Arm Courier, which printed Ella’s recipe, the editor printed this tip for separating eggs:

“If you have a large slotted kitchen spoon, why not try using it the next time you have to separate eggs. Simply break your eggs and drop them into the bowl of the spoon. The whites will slide right through the slots, leaving th yolk behind, whole and unbroken. Jiggle the spoon slightly to help shake every last bit of the white through.”

Correction: In our Nov. 3, 2011 recipe for Cranberry Goodin’ Puddin’, ½ cup of flour was omitted from the ingredients list. We apologize.

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