First things first, tempering is a method of combining two ingredients that are different temperatures together without having the mixture curdle. For example, making a pudding or pastry cream, you have your cream mixture on the heat and now it’s time to add the eggs. If you just pour them in you will end up with scrambled eggs or curdled eggs. Not too appetizing.
Now, here’s the way to temper the eggs to make for a creamy, dreamy sauce or cream:
- Cook your milk or cream mixture as directed in your recipe.
- In a separate bowl. scramble your eggs gently until the yolks and whites are combined.
- Pour a ladle of your hot mixture into the eggs and whisk constantly and vigorously. This will bring the temperature of the eggs slowly up and will cool the hot mixture down a little as well.
- When completely added and combined, slowly add the egg mixture back into the hot mixture in the pan while whisking.
That’s it. Wasn’t that easy?