Ingredients & Preparation


READY IN: 35minsYIELD: 2 cups


  • 1 12 cupshalf-and-half
  • 4largeegg yolks
  • 14 cupgranulated sugar
  • 1teaspoonvanilla extract

    Serving Size: 1 (485) g

    Servings Per Recipe:1

    Calories: 448.2

    Calories from Fat 269 g 60 %

    Total Fat 29.9 g 46 %

    Saturated Fat 16.2 g 81 %

    Cholesterol 436.1 mg 145 %

    Sodium 91.2 mg 3 %

    Total Carbohydrate34.3 g 11 %

    Dietary Fiber 0 g 0 %

    Sugars 25.7 g 102 %

    Protein 10.8 g 21 %


  • In a small saucepan over medium-low, warm up the half-and-half making sure it doesn’t boil at all. To know when it’s warm enough, steam will rise.
  • In a medium saucepan, add yolks, sugar and vanilla; whisk for a couple of minutes or until the mixture turns a pale yellow.
  • Set the heat to low and temper the egg mixture by slowly adding the warm cream, whisking constantly. As the egg temperature warms up, start adding a little bit more until the half-and-half is all inches.
  • Turn the heat to medium, and whisk constantly then reduce the heat to medium-low, continuing to whisk. Go back and forth until the sauce temperature reaches between 175ºF to 178ºF, making sure the mixture doesn’t boil. When dipping in a spoon, the sauce should coat the back of it and when you run a finger through it, the mixture should stay separated.
  • Remove from the heat and pour the sauce through a fine sieve sitting over a measuring cup or a bowl; discard any little bits of cooked eggs.
  • If not using it right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin from forming. Let it cool for 30 minutes before transferring to the fridge until needed.
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