Source:

Thee Bungalow Restaurant, San Diego, CA

Serves/Makes:18 6 oz servings

Ingredients

• 30 egg yolks (extra large)
• 3 cups (700 ml) cream
• 1 cup (225 ml) half & half
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml) salt
• 3 tbsp (45 ml) vanilla extract

Preparation

• Mix egg yolks, sugar, and salt together in a large bowl.
• Bring all liquid ingredients to a low boil.
• Slowly add hot cream mixture to eggs and mix vigorously.
• Strain through a strainer.
• Portion into bowls and cook in a bain marie for 25 to 30 minutes at 375.

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