Cook, stirring and scraping constantly with a flexible spatula, until warmed to 165°F, about 10 minutes in a stainless steel bowl, or about 15 if using glass or ceramic. If the process seems to be taking much longer, simply increase the heat; top the hot water bath up with more hot water if needed at any point. Once the mixture reaches 165°F, transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 to 8 minutes, depending on the mixer’s power. The bowl itself should also feel cool to the touch.
Published at Wed, 15 Aug 2018 12:58:38 +0000