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Ingredients
¾ cup milk
¾ cup heavy cream
5 or 6 large egg yolks (see note)
¼ cup sugar
¼ teaspoon vanilla or 1 tablespoon liquor
Nutritional analysis per serving (6 servings)
11 grams carbs; 205 milligrams cholesterol; 203 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 29 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine milk and cream in a pan; bring to a boil.
- Step 2
Meanwhile, place the yolks and sugar in another pan and whisk until thick and ribbony.
- Step 3
Whisking constantly, slowly pour the boiling milk into the egg yolk mixture. Place over medium heat.
- Step 4
Cook, stirring the whole time with a wooden spoon, until thickened, about 4 minutes. Be certain to scrape bottom and sides of pan.
- Step 5
Remove from heat and continue to stir until mixture is cool enough so that you can put your finger in it and it feels neither hot nor cold. Stir in vanilla or liquor.
- Step 6
Serve at room temperature or refrigerate for up to 5 days. To refrigerate, cover with plastic wrap touching the surface. This prevents a skin from forming.
To thicken a sauce that will be served cold, 5 eggs are enough. If the sauce is too thick, thin with a little heavy cream or liquor. If serving it warm, use 6 egg yolks.
Private Notes