Heat the milk with the vanilla bean to scalding. Allow the milk to cool for 10 minutes. Beat the egg yolks with the sugar and gradually add the hot milk, whisking constantly. Cook the mixture in a double boiler, stirring constantly until it shows a "rose" pattern on the back of a wooden spoon. Cool over ice water. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 62 (47%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 315.1mg||97 %|
|Sodium 14.6mg||1 %|
|Potassium 36.6mg||1 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.6g|
|Protein 4.2g||6 %|
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Calories per serving: 132
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