- 1 qt Heavy cream
- 4ea egg yolks
- Heat the cream to a simmer and remove from the fire, separate the yolks from the whites.
- Whip the yolks.
- Temper the yolks with a little hot cream and whisk constantly.
- Add rest of cream while whisking and put the pot back on the stove heat just long enough to allow the yolks to thicken the cream.
- Remove the pot from the stove, strain, chill and set aside until ready to use.