Clos Cancaillau 'creme De Tete' Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and sugar. Heat over medium-low heat, stirring constantly until the sugar dissolves and the mixture is warm, about 5 minutes.

2. 2

   Add Vanilla

   Remove the saucepan from heat and stir in the vanilla extract. Set aside to cool slightly.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and a pinch of salt until well combined.

4. 4

   Temper the Egg Yolks

   Slowly pour the warm cream mixture into the bowl of egg yolks, whisking constantly to avoid scrambling the eggs. Once combined, return the mixture to the saucepan.

5. 5

   Cook the Mixture

   Place the saucepan back over medium-low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 10-15 minutes. Do not let it boil.

6. 6

   Add Butter

   Once thickened, remove the saucepan from heat and stir in the butter until completely melted and incorporated.

7. 7

   Cool and Serve

   Transfer the mixture to a bowl and let it cool to room temperature. Once cool, refrigerate for at least 2 hours before serving to enhance the flavor and texture.