Return the egg yolk mixture into the saucepan and bring to a boil again.
Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).
Not exact matches
Pour all of the tempered
egg yolk mixture into the pot of cream and
return it to the stove over medium low heat.
Blend until smooth then add to
egg yolk mixture with lemon juice and whisk until incorporated, then
return to double boiler and cook for a further 10 mins until thickened slightly.