the milk, sugar, and egg
yolks from a liquid to a
thick mixture with a firm
structure. Egg proteins are
made of strands that are
folded together when the
egg is raw. When they
start to warm up in the
milk they unfold and
detach, then once the
mixture reaches
165°F/75°C to 180°F/80°C
they reattach back
chris devlin
(Chris Devlin)
#1