Yield: 1 quart

1 c. Heavy cream                          4 large egg yolks
2 c. Whole milk                             2/3 c. sugar

1. In a heavy sauce pan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170.

2, In a medium heat proof bowl or stainless bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture the is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously ( whisk the egg yolks then slowly add the milk in a steady stream along the sides of the bowl).

3. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of a spoon and it reaches temperature of 185. CAUTION: Do not let it boil.

4. Pour the mixture through a fine-mesh strainer into a clean bowl and let it cool to room temperature, stirring every 5 minutes. Tool cool the custard quickly, make an ice bath by filling a large bowl with ice and water, placing the bowl with custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

 

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