I tried this recipe because I didn't have heavy cream on hand but had half and half. I tempered the eggs like suggested in other reviews. The taste was alright but it had a fine lumpy texture that wouldn't whip out (it is not a lack of tempering the eggs that makes this lumpy but rather the combination of ingredients). The recipe says to simmer 5-10 minutes, the longer it simmered, the more lumpy it got. I whipped in butter to try and smooth out the texture, it helped but I couldn't get the lumps out. I wouldn't recommend this recipe.

Reviewed On: Jan. 15, 2009