In a Bowl, whisk the egg yolks and sugar together until light and fluffy. In a saucepan over moderate heat, heat the cream, cardamom, zest, and pepper to a simmer. Remove from the heat and slowly whisk the hot cream mixture into the eggs mixture.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken. Do not allow it to boil or you will curdle the eggs. When the mixture thickens, remove the pan from the heat and immediately pour the mixture through a fine mesh strainer into a clean bowl. Add
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