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Source: Gourmet Magazine, January 1975, p.34
In a large metal bowl set over a pan of hot water whisk together 4 egg
yolks and 3 1/2 tablespoons fine granulated sugar with a large whisk
until the mixture forms a ribbon when the whisk is lifted. Add 3 1/2
tablespoons sugar syrup and 1 1/2 cups each of scalded milk and hot
strong tea in a stream, whisking constantly, and stir in 1/2 cup
kirsch, or to taste. Divide the mixture among 4 glasses or cups.