Description
You can make this up to a week ahead; cover airtight and chill. Before using, let it come to room temperature and beat briefly at medium speed to restore texture. For interesting variations, replace vanilla with 2 to 3 tablespoons of liqeur, 6 ounces melted bittersweet chocolate, or up to 1/2 cup strained jam of any flavor. This recipe is from sunset magazine.
Ingredients
- Egg Yolks
- Sugar
- Light Corn Syrup
- Unsalted Butter
- Vanilla
Instructions
- In mixer bowl at high speed, beat egg yolks until pale yellow, 4 to 5 minutes
- Butter a 2-cup glass measuring cup
- In a 2- to 3-quart pan, combine sugar and corn syrup
- Cook over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil
- Immediately pour into the butter glass measuring cup
- Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks
- Continue beating until mixture is at room temperature
- Add butter and vanilla
- Beat just until smooth