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Adding a little of the hot custard to egg yolks a bit at a time while you stir like crazy with a whisk. It keeps them from cooking and forming lumps of yolk in the finished custard. Then whisk in the tempered yolks into the saucepan while stirring like a mad man. Makes it smooth and glossy.Ok thanks. I might try it one day. My wife loves peanut butter. I'll have to Google it and learn what tempering eggs is.
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