For those with a screened - in patio that their cat enjoys, put up shades on the sides that face the sun, set out
several bowls of iced water and check on them throughout the day.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup
of foam / Stir in salt and a strip
of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment
of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in
ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a
bowl and refrigerate it all, including the lemon peel, for
several hours.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the
bowl in a pan
of almost - simmering
water / Beat by hand or with an electric whisk or beater for
several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large
bowl of ice water to speed the process) / It should have the consistency
of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.