On Sun, 16 Dec 2007 17:28:17 -0500, "Dee.Dee" >
wrote:
>
>"Dee.Dee" > wrote in message
...
>>

>> My own recipe, using some instructions from Alton Brown's program.
>>
>> 2 cups cream
>>
>> 1 cup left-over milk
>>
>> 6 large egg yolks
>>
>> ¾ sugar organic sugar
>>
>> 1-1/4 teaspoon vanilla
>>
>
>Sorry about the 2 cups and 1 cups above when I said that my cost was based
>on 1-1/2 to 1-1/2. I have played with this combination and have tried many
>variations.
>I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains, but
>use 4-5 eggs if you prefer.
>
>To me this is a recipe that is totally adjustable.
>Dee Dee
>

1. What is "left over" milk?
2. Convert 6 yolks to 4-5 whole eggs or reduce the number of yolks to
4-5?

TIA

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