BEING A COFFEE AND OLIVE OIL SNOB
300g double cream 400g whole milk
125g sugar
1 vanilla pod
150g egg yolks (around 10) 200g stale babka cut into 1inch cubes
METHOD
Heat the cream and milk with the sugar and vanilla pod to 80°C in a saucepan — you will see a few bubbles around the edges of the pan.
Pour this slowly over the yolks and return to the pan, bring the mixture back to 76°C using a thermometer while constantly stirring and scraping the bottom of the pan with a heat resistant spatula. If you Joel Braham is a co-owner of The Good Egg and will be appearing at Gefiltefest on Sunday June 25 www.gefiltefest.org