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(recipe, Le Cordon Bleu)
This is a great sauce for Christmas puddings and desserts, flavored with vanilla and whiskey.
- 2½ cups milk
- Large pinch of ground nutmeg
- 1 vanilla bean, split lengthwise, or 1 teaspoon of vanilla extract
- 2 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 2 Tbsp. sugar
- 2 egg yolks
- 2 Tbsp. whipping cream or milk
- 3 Tbsp. whiskey
- Place the milk in a saucepan with the nutmeg. If you are using a vanilla bean, scrape the seeds from the bean and add to the milk with the bean. Heat gently until small bubbles appear around the edge of the saucepan. Set aside to cool, then strain the milk, discard the bean and wipe out the saucepan.
- Melt the butter in the saucepan over low heat. Sprinkle the flour over the butter and cook, stirring continuously with a wooden spoon, for 1 to 2 minutes, without allowing it to color.
- Remove from the heat and slowly add the vanilla milk, whisking or beating vigorously to avoid lumps. Return to low heat and bring to a boil, stirring constantly. Add the sugar, then simmer for 3 to 4 minutes.
- In a bowl, stir together the yolks and cream or milk, then pour in a quarter of the hot sauce, stir together to blend and return the mixture to the remaining sauce in the saucepan. Add the whiskey and vanilla extract, if using, and stir constantly over low heat to heat through, without allowing the sauce to boil. Add more sugar or whiskey, to taste, and strain the sauce. Serve warm.