Traditional Jewish Baking by Carine Goren

Author:Carine Goren
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2016-09-06T16:00:00+00:00

AND GRANDPA WOULD SAY

Grandpa Micha (who is also my dad) says that a strudel without vanilla sauce is not a strudel! So, here is a sauce option:

A quick way to prepare the classic sauce: Whisk together 1 cup (240ml) milk, 3 egg yolks, ⅓ cup (70g) sugar, 1 teaspoon cornstarch and ½ teaspoon vanilla extract (or the seeds from ½ vanilla pod), until combined. Put in a pot and cook over medium heat, whisking constantly, just until the mixture thickens a little and steam begins to rise (180°F [82°C] if you have a thermometer; do not boil!). Strain, cover the surface of the sauce with plastic wrap and cool. Keep for up to 2 days in the refrigerator.

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