Creme Sambayone

Ingredients

• six eggs
• three tablespoonfuls of sugar
• a wineglassful of rum or brandy

Method

1. 1

   Separate the yolks and whites of the eggs.

2. 2

   Place the yolks in a saucepan with the sugar and rum or brandy; stir briskly over the fire until the mixture begins to thicken, then withdraw it at once.

3. 3

   Beat the whites to a stiff froth and stir them into the yolks when the mixture is cool.

4. 4

   Pour into small glasses or cups.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 35. The excerpt below is the record exactly as published.

Creme Sambayone. Separate the yolks and whites of six eggs. Place the yolks in a saucepan, with three table- spoonfuls of sugar and a wineglassful of rum or brandy

Cook this with the app: pantry check, scaling, and the assistant.