• 1 qt Heavy cream
  • 4ea egg yolks

Method:

  1. Heat the cream to a simmer and remove from the fire, separate the yolks from the whites.
  2. Whip the yolks.
  3. Temper the yolks with a little hot cream and whisk constantly.
  4. Add rest of cream while whisking and put the pot back on the stove heat just long enough to allow the yolks to thicken the cream.
  5. Remove the pot from the stove, strain, chill and set aside until ready to use.

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