January 1st, 2010

INGREDIENTS

  • 3 large egg yolks
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 1/2 cup sugar
  • 1 cup milk
  • 4 tablespoons Frangelico or other liqueur
  • 1 teaspoon vanilla

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      • Candice: I’m a nutella/banana junkie myself…
      • Chef Dennis: sounds like a perfect combination!! banana cake, chocolate chips and nutella! yummmy thanks for sharing!
      • Candice: Wow! That’s a long way off! If I could jump through cyberspace, I’d come visiting!
      • syura: Hi Candice, found this blog from the Ultimate Desserts mags. Saying hi from Malaysia.. :)
      • Candice: Thanks! It was fun balancing them :D

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    • 2

    Frangelico Custard

    by Candiceprint this recipe!
    This is a basic dessert custard, with a hazelnut twist! I designed it to go with Chocolate Decadence, but you can serve it with many different desserts. This could liven up any pound cake or bread pudding. Change around the liqueur as you wish. I can picture this with Amaretto, Chambord, Gran Marnier, Kirsch…whatever your favorite happens to be. If you don’t want any liqueur, you could just add an extra teaspoon of vanilla.

    Whisk the egg yolks in a small saucepan. Dissolve the cornstarch in water and whisk it into the egg yolks. Whisk in the sugar and milk. Cook over medium heat, stirring constantly until the mixture thickens and boils. Stir in the Frangelico and vanilla. Place plastic wrap directly on top of sauce, cover, and store up to 2 weeks in refrigerator.

    This sauce is great with Chocolate Decadence, and would be good with many desserts.

    2 Responses to “Frangelico Custard”

    1. Thessa says:
      January 4, 2010 at 6:06 pm

      I love anything hazelnut! I would love to just eat this with fruit! Thaks for the recipe!

    2. Candice says:
      January 4, 2010 at 9:26 pm

      Thanks! Hazelnut is my favorite too :D