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Desserts

"Milk" Fondue

The holidays are a time to take comfort in familiar traditions, and though it may not be a tradition yet, this fondue and dipper is certainly a familiar pair.

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Ingredients

HEAT:

WHISK:

If vanilla beans are too pricey, feel free to substitute two teaspoons vanilla extract instead.

Instructions

Heat milk with scraped vanilla bean and seeds in a saucepan over medium until milk steams. Cover pan, remove from heat, and steep 15 minutes.

Whisk together sugar, cornstarch, and eggs in a bowl until combined. Strain milk mixture through a fine-mesh sieve, then slowly pour warm milk into egg mixture, whisking constantly. Return egg-milk mixture to saucepan over medium heat.

Cook mixture, while whisking, until it slightly thickens, 8–10 minutes. If mixture curdles, strain again before transferring to fondue pot.

To prevent curdling, temper egg mixture by whisking in warm milk, then return to heat to thicken.

To prevent curdling, temper egg mixture by whisking in warm milk, then return to heat to thicken.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download