Ingredients
1 cup whole milk
23 cup sugar
18 teaspoon fine sea salt
6 large egg yolks
2 cups heavy cream
Method
Sources
📖
Recipe1M+
dataset
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Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Electric egg cooker — hard, soft, poached eggs, no guessing
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in a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. remove pot from heat. in a separate bowl, whisk yolks. whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). strain through a fine-mesh sieve into a bowl. cool mixture to room temperature. cover and chill at least 4 hours or overnight. churn in an ice cream machine according to manufacturers instructions. serve directly from the machine for soft serve, or store in freezer until needed.