3 egg yolks
1/3 cup sugar
1 cup heavy or whipping cream
1/3 cup milk
1/4 cup brandy
Pinch of salt
Fill a large mixing bowl with ice cubes and set aside. Combine egg yolks and sugar in another bowl, beat ’till well blended. Combine the cream and milk in a heavy pan and bring to a boil. Remove from heat, gradually add 1/2 cup hot cream to egg mixture, whisking constantly. Slowly whisk egg mixture back into saucepan containing the remaining hot cream, and place pan over med-low heat. Whisk constantly until cream begins to thicken. Do not let it boil! Remove pan from heat, stir in brandy and salt. Strain mixture into a small bowl and cool it quickly by putting the smaller bowl into the bowl full of ice. Serve chilled.
Makes about 2 cups.