Cathedral sauce
By VicentaLakin
This cathedral sauce is different from butter and eggs, without any cream, and is simple. In 25 minutes there'll be a beautiful cartha sauce. Let's go。
Recipe Recommendations
- egg yolk of 2
- milk 250 grams
- sugar 40 grams
- ordinary flour 30 grams
- egg tart skin of 10
- sweetening
- roast
- half an hour
- simple
Steps for Cathedral sauce
1
All materials are mixed into the milk pan, except for egg skin。
2
It's always mixed up in the oven, and it's boiled out of the fire with a little fire。
3
Get ready for 10 egg pelts。
4
Squeeze the cathedral sauce into every egg bark, about nine points flat。
5
It'll squeeze the custards of the Karsida sauce into the grill. Preheat the oven 190 degrees. Please ignore)
6
The eggskin, packed with kasda sauce, was placed in the lower part of the oven and baked 25 minutes above and below 190 degrees to the surface with a bit of acne。
7
The finished product。Cathedral sauce Make Tips
The temperature of the oven is determined by its temper。