A Simple Cake
______________________________________________________________________________________Herb Inspired Custard Sauces
French Tarragon Custard Sauce
Gourmet | April 2009
Ingredients:
2 cups whole milk
½ cup sugar
⅔ c tarragon leaves
3 large egg yolks
Bring milk, sugar, a pinch of salt to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 mins.
Place yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding tarragon. Return to saucepan. Whisk ½ c warm tarragon milk mixture into yolks, then whisk this mixture back into milk in saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 107˚F on instant read thermometer.
Immediately transfer custard sauce to a bowl and still, stirring occasionally, until chilled, about 2 hrs.
Makes 2 cups