Ingredients
-
10
egg yolks
-
13
fluid ounces heavy cream
-
5 ounces
sugar
Method
In
a two quart saucepan, bring sugar and cream to a boil.
Whisk
in egg yolks, turn heat to low, and continue to stir constantly until
custard
thickens and thoroughly coats a spoon.
Strain
custard into a stainless steel bowl set inside another bowl filled with
ice and stir frequently.
This
is to ensure rapid cooling of custard so that it does not curdle.
Wrap
custard and reserve in the refrigerator.
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