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6 to 8
servingsMedium
Published 1966
Put the sour cream into the top part of a double boiler and heat over boiling water until moderately hot. The cream will get thinner as it heats.
Beat the egg yolks lightly in a mixing bowl and stir in the sugar and cornstarch. Gradually add the hot sour cream, stirring vigorously. Cook over boiling water for fifteen to twenty minutes, until thick. Remov