An optional touch of mustard powder and paprika complement the sauce, but you can skip them or add more depending on your taste and family preferences.

But if using light cream is not an issue, it will yield a silky and irresistible sauce, too. So if you need to watch your caloric intake for any reason, evaporated milk is your best option, plus it might be more budget-friendly than fresh cream and makes a delicious thick sauce. Compared cup to cup, evaporated milk has 338 calories versus the 468 in the light cream, and 17 grams of protein in the canned milk versus just 7 in the light cream. The sauce should coat the back of a spoon. Once the sauce thickens, turn off the heat. If you were to reverse-engineer the evaporated milk by adding back the water that was removed, you'd end up with a close equivalent to fresh whole milk. Add the heavy cream and cook for 10-15 minutes, stirring frequently.

The final product is a thick and creamy milk that's a pantry staple-the canning process extends its shelf life by years.

Evaporated milk is fresh milk whose water content has been removed extensively. Bake the wheel of Brie in the oven with sun-dried tomatoes, wine. Make sure you adjust the heat to prevent the mixture from burning. You have to whisk constantly until you get a crumble or paste-like consistency. Step 2: Add all-purpose flour to the melted butter. The choice is up to you, but be mindful of a few things before you make a decision. This impressive dish uses restaurant-style elements (like a whole wheel of cheese) for a beautiful presentation and a tasty sauce. Here is what you have to do: Step 1: First of all, melt butter in a heavy-bottomed saucepan. For this sauce, you need evaporated milk or light cream.

How to make a cheese sauce pasta side