- 3 egg yolks
- 2 tablespoons caster (superfine) sugar
- 375 ml<
- Put the egg yolks in a bowl with the sugar and beat with a balloon whisk until light and fluffy. When properly beaten, the mixture will fall in a ribbon that will hold its shape for a few seconds.
- Pour the milk into a saucepan and bring to scalding point — small bubbles will appear around the edge. Stir if a skin appears to be forming. Pour into the egg