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6
Complex
Published 1975
Bring the cream to boiling point and keep it boiling for exactly 1 minute (this timing seems to be important). Then pour it rather slowly and stirring constantly into the well-beaten egg yolks. Beat for a minute and return to the heat, but stirring over boiling water (or above very low direct heat) until it thickens well – naturally never allow to boil again. On no account add sugar to this cre