• 8 ounces heavy cream

  • 3 each egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla

  • 1 Tablespoon coriander seeds, ground, if desired


In the top of double boiler, heat heavy cream to a simmer and steam appears; remove from heat.  Meanwhile, in bowl whisk yolks with sugar and coriander, if using, until frothy. Very slowly add the hot heavy cream to the yolks to temper while stirring rapidly. [If cream is added too quickly the eggs might cook like scrambled eggs instead of incorporating with the cream.] When all the cream has been added, place mixture back into top of double boiler and onto stove; stir and heat until mixture is thickened enough to coat a spoon. Cook 3-5 minutes. Remove from heat and cool in an ice bath for approximately 1 hour or over night in the refrigerator. When completely cooled it is ready to serve.

Chef Note: Serve with or without coriander. The addition of ground coriander gives a nice almost eggnog flavor.



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