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Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°.
Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes.
Cover and refrigerate for 1 hour. If desired, top with whipped cream.
This was great. I made it as directed and added some Samoas Girl Scout cookie to each bowl as a garnish. It was a huge hit. I think this recipe is versatile enough that I can нада use coconut extract and top it with toasted coconut, or top it with chopped butterfinger or whatever candy I’m in the mood for (Oreos next time?). It was really and delish. I don’t have a double boiler so I put a sauce pan in my large skillet that I filled with water. It worked fine.