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- Bring the heavy cream, milk and sugar to a rolling boil.
- Add enough of the hot mixture to the eggs, stirring constantly, until the eggs are warm.
- Bring the cream that is on the stove back up to a boil, turn the heat to low and add the egg mixture into it, stirring constantly.
- Cook until it has thickened just slightly (enough to coat the back of a spoon) and turn off the heat. Strain this over the Van Leer Napa 65% Chocolate. Let it stand for a minute and stir to emulsify. Stir the vanilla extract in and pour into the pre-baked shell. Refrigerate to set.
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