From: Author Lori Longbotham, Luscious Creamy Desserts (Chronicle Books, 2008). Also known as English cream, the author suggests exploring the possibilities for variation, such as steeping grated citrus zest, basil, tarragon, rosemary, lemon verbena or lemon thyme in the half-and-half. Yield: Scant 3 cups. 2 cups half-and-half 6 large egg yolks ½ cup sugar pinch of salt 1 tsp. pure vanilla paste or extract Heat the half-and-half in a medium heavy saucepan over medium heat just until ...

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