Orange sauce for pudding
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2lZQ7MYI0UwBCXICamKKAdesrsdfvhf9bzWkaITH4Wh6LLK2wjbk1rRDIUo8sLUqBilG0oFSZt02CisvA9pdfWXQRi_QO6ILu1Wkcq_tAmstj-wWZvXr_Kqo9d97jsZdOyvh6VbCEao/s200/12200413004_TES001_6.jpg)
Preparation:
Heat the milk with chopped candied fruit, then pour the egg already mixed with sugar and a teaspoon of cornstarch, bring the cream over low heat, stirring, leave without taking a boil to thicken. Aromatizzatela with a dash of Cointreau, then pour in the gravy boat and serve warm with the pudding.
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