Recipe from: 14 April 2010

Ingredients 5
Servings 1
Minutes 10 mins
  • 10
    Egg yolks
  • 1/2
  • 250
    Castor sugar
  • 350
    Cognac (or brandy)
  • 2
    Vanilla extract


10 mins
Whisk the egg yolks, the sugar and the salt until thickened and then trickle in the brandy, beating as you trickle.

Pour the mixture into a saucepan and warm over a low heat, whisking continuously – be patient because if you allow it to boil, all the alcohol will evaporate.

It’s ready as soon as you can coat the back of a spoon..

Remove the saucepan from the heat and whisk in the vanilla extract (make very sure it’s vanilla extract and not essence).

Serve with whipped cream and dust with cocoa powder.

Read more on: dairy

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