vintage meal ^^

vintage meal ^^ vintage

vintage meal ^^ vintage

vintage meal ^^ vintage

vintage meal ^^ vintage

A vintage menu that brings me back 30 years … it was several days that I wanted to cook for children the classic pancakes with ham / mushrooms / béchamel that my mother did. It was one of my favorite dishes. I just had to find an hour in front of me. I “benefited” from being stuck at home with sick Louise to do them. And to stick to the theme of the vintage meal, I made floating islands, a great classic of the 70s-80s in my memory. Lisenn, who did not leave her princess dress all day, helped me a lot. I hope she will keep some memories of our cooked dishes together.

My inescapable custard recipe: In a saucepan, whisk together vigorously 4 egg yolks and 80g cane sugar. Then add 500 ml of milk (whole raw, it is even more creamy) + a vanilla pod scraped in the previous mixture, heat over low heat without stirring until the cream thickens a little and laps the spoon (do not boil the cream otherwise the egg yolks will coagulate and you will have small lumps). The cream may seem a little liquid but it will thicken as it cools. As an accompaniment to a chocolate fondant it’s divine …

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