NVanilla syrup can be bought in most specialty coffee shops and many supermarkets. (For a more traditional, take on the, substitute dry sherry for the vanilla syrup.)
For salmonella-safe egg yolks or whole eggs
You will need: a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps and set aside:
1. Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.
2. Fill measuring cup 2/3 full with boiling-hot water.
3. Prepare the bowl by half-filling it with ice water.
Heat eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160 degrees F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe. OR, substitute 1/2 cup egg substitute for the egg yolks.
Serving size: 8