DEVILNUTS:
Good morning. I believe your problem has to do with the concoction curdling. Egg yolks begin to coagulate at 140 degrees. They need to be beaten with the heavy cream before using the eggs. This way the the curdling temp. is then raised to 180 degrees.
Normal proportions are 2 1/2 parts cream to 1 part egg yolks.
You must temper this concoction with a few Tbls of the hot liquid mixed to-gether, beating constantly.
Off the heat add this liaison mix well .
Begin heating on a slow burner keeping it under 180 degrees
To use ,it should be in the range of 145 to 175 degrees. Keep it under 180 degrees.
I hope this will solve your problem. Enjoy the rest of the day.
~ZEE,
