Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
1 cup sugar
8 egg yolks
2 teaspoons vanilla
2 cups heavy cream
3 cups undiluted evaporated milk
1 tablespoon butter


Place evaporated milk over low heat in a medium size pan until warm.

Beat egg yolks until thick and light lemon color, add sugar gradually. Remove milk from heat and gradually add to yolks while beating.

Return to pan and place over low heat, stirring, until foam in the surface dissapears. Remove from heat before it boils (mixture must not boil). Add butter and mix. Pour in a bowl, cool and transfer to freezer.

Beat heavy cream as for chantilly and fold into cream from freezer. Return to freezer for 8 hours.
        8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved