Ingredients
2 large egg yolks
1 cup heavy cream
1/4 cup white sugar (cut from 1/3 cup)
1/4 teaspoon vanilla extract
Directions
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees Fahrenheit, 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow to cool.
Notes
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