Bring cream and 3 oz sugar (3/4 of the total) to a boil; add whiskey. Place the egg yolks into a separate bowl and add 1 to 2 ounces of heated mixture and whisk. Add another 1 to 2 ounces of the heated mixture and whisk again before adding yolks back to the cream mixture. This technique, known as tempering, prevents curdling. Cook mixture over medium heat, while constantly stirring until it reaches custard consistency.
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