Frozen Mousse III

Custard Base

Preparation info

  • Yield: about

    1½ qt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Egg yolks



  1. Whip the egg yolks with half the sugar until they are light and foamy.
  2. Meanwhile, bring the milk to a boil with the rest of the sugar.
  3. Pour the milk over the yolks, whipping constantly.
  4. Set the milk and egg mixture over a hot-water bath and cook, stirring constantly, until the mixture thickens like