Do you like the sound of scrambled eggs in your ice cream?  I don’t think that sounds very good either.  Tempering is one of the essential cooking techniques for working with a custard.  It’s useful for everything from Crème Brûlée to Ice cream.

Anytime you are working with adding hot liquid to eggs, you need add it slowly in order keep the eggs from cooking too quickly.  This is done by adding a small amount of hot liquid into the eggs while whisking continuously (see image above).  After adding a small increment, keep adding spoonfuls until about half of the mixture has been incorporated into the eggs.  At this point in time it’s usually safe to add the rest of cream into the eggs by pouring straight from the pan (still whisking continuously).


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

We have moved!

Thanks for visiting! We have moved to www.thefoodspot.com. Check there for all these posts and more tasty news! Go The Food Spot!


Safe to Eat Flickr Photos


%d bloggers like this: