- Place the sugar in a heavy bottom pot and cook to a medium dark caramel. Deglaze the pot with the warmed heavy cream. Temper the egg yolks with the caramel, and then return the mixture to the pot and cook slowly to 185ºF/85ºC while continuously stirring. Pass the mixture through a sieve over the couverture coins and whisk until smooth. Allow the mixture to cool and fold in the whipped cream.
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