Return the entire mixture to the pan, then heat over medium low, stirring constantly with a rubber spatula to prevent it from burning and clumping. ![]() ![]() You are tempering the eggs with this step, or slowly bringing them to a similar temperature as the warm cream so that they don’t scramble when they are poured into the warm pan. Heat and stir the milk and cream until gently simmering, then gradually pour it into the egg yolks, whisking as you pour.
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