Kahlua Saucedesserts, sauces 1/2 cup milk 1/4 cup sugar 1 tablespoon cornstarch 1 1/2 teaspoon butter, unsalted, melted 1 1/2 teaspoon vanilla 1/2 cup heavy cream 1/4 cup kahlua Over medium heat, bring milk to boil. Add sugar and cornstarch, stiffing constantly until thick. Remove from heat and stir in butter and vanilla. Cool. Refrigerate at least 2 hours or overnight. Before serving, stir in heavy cream and Kahlua. Ladle on unmolded Flan. Recipe of La Mansion del Rio, from Arlene Lightsey's column, Chefs' Secrets, S.A. Express-News. |
