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6
peopleEasy
Published 1990
This is the most delicate and exquisite of desserts. You may sprinkle it with a few curls of bitter chocolate to provide contrast in color and flavor with the light ice cream and surround it with mint leaves. Keep the leftover whites for soupirs aux amandes.
Scald the milk. In a heavy saucepan, beat the egg yolks and sugar until very thick and lemon-colored. Stirring constantly, slowly pour in the hot milk. Put over a moderately low flame and stir constantly with a wooden spoon until the mixture thickens and coats the back of a metal spoon. Let the custard cool at room temperature, then chill it in the refrigerator. Stir in the orange blossom water