Salted Bourbon Caramel–Cured Egg Yolks with Vanilla Ice Cream
WHY THIS RECIPE WORKS
by Tim Chin
Egg yolks add richness to (and improve the texture of) countless desserts—everything from cakes and cookies to crème brȗlée and ice cream. We are very comfortable with egg yolks in our desserts. But what happens if we put an egg ...