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Easy
Published 2011
A rich silky-smooth cream made with egg yolks, butter and hot sugar syrup – an electric hand-held beater saves effort and although a sugar thermometer is not essential, it is helpful.
Dissolve the sugar in the water, stir over low heat then bring the syrup to the boil and cook until the syrup reaches 110°C / 220°F on a sugar thermometer. Alternatively, remove the pan from the heat and drop a blob of syrup on to a saucer. Place the tip of a teaspoon in the syrup and lift slowly: if the syrup forms a fine thread that breaks after an inch or so, this should be the correct tempe