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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1-1/2 cup milk 3 eggs 3/4 cup sugar 1/2 teaspoon salt 3 cups light cream 2 cups sweet wine Instructions: Syllabub was served in colonial days as ice cream is now, and is frequently found in cookbooks of the early 18th century. Scald milk. Beat eggs and add sugar and salt. Gradually mix hot milk into egg mixture and cook over hot water, stirring constantly, until mixture thickens. Cool. Add the light cream and wine and refrigerate. Serve cold in custard cups or glasses. Makes enough for 4 to 6 servings. Notes: Summer |
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