VANILLA CUSTARD

RECIPE FROM MY MOTHER!

This recipe was given to me by my mother. This custard is absolutely delicious. When you taste it, you just want to eat the entire bowl! Enjoy!

Preparation: 10 min; cooking time: 10-15 min.

Serving: 6 to 8

4 cups whole milk

6 egg yolks

4 ¼ oz of sugar

1 vanilla bean cut in half or 2 tsp of pure vanilla extract

Bring the milk to a gentle boil in a medium saucepan with the vanilla bean.

In a big bowl, combine the egg yolks and sugar until smooth.

Pour the milk over the eggs and sugar and whisk the preparation.

Put the custard in the saucepan and cook on medium heat, stirring constantly with a wooden spoon.

Do not boil the custard! It will get its consistency after about 5 minutes. The cream should coat the spoon.

Let cool down and refrigerate.

Serve over your favorite chocolate cake, meringue, fruits…

Bon Appétit!

SCALLOPS WITH BRAISED ENDIVES

DIVINE!

You will be amazed by the taste of the endives! The combination with the scallops is unexpected!
Serve with a Pouilly-fume from the Loire Valley.

Preparation: 20 min; cooking time: 35 min.

Serving; 4

16 scallops

4 tbsp of salted butter

1 tbsp of olive oil

6 endives

½ tbsp of fresh lemon juice

1 tbsp of sugar

Salt and pepper

Wash and cut the base of the endives. Cut each endive lengthwise in 4 pieces.

Heat the olive oil and 2 tbsp of butter in a large sauté pan on medium heat. Add the endives and cook 5 minutes until they become golden.

Add the lemon juice and sugar. Cover and reduce the heat on medium-low. Cook 25 minutes, turning the endives a few times.

Season the scallops with salt and pepper.

Heat the other 2 tbsp of butter in a large frying pan on high. Add the scallops and cook 2 minutes on each side.

Serve the scallops over the endives.

Bon Appétit!