I have no idea :)
I was attempting to make a donut glaze, and got far off track.
I whisked two egg yolks together with some superfine sugar. I melted a stick (4 oz, 1/2 cup) of butter, and, while whisking continuously, added the melted butter to the eggs. If I went a little too fast, it looked kinda streaky, but with the whisk it all stayed together.
This was tasty. Without the sugar, and with a bit of lemon juice, this would have been hollandaise sauce. And, I thought that hollandaise sauce was hard, and it broke, and whatever. So, if anything, this kitchen experiment taught me that I can most likely make hollandaise.
But, I was worried with the whole salmonella outbreak the sauce would not be “safe.” So, I put all of this back into the pan that I melted the butter in, and stirred it until it hit 160 on my thermometer.
This made a fairly decently sweet sauce. Not the glaze that I was going for. If I had milk or cream (that was not expired), I would have turned it into custard. Yum.
After it cooled slightly, I wanted something a little sweeter. so, I added some brown sugar to this, and then reheated it until the brown sugar melted.
YUM!
This sauce is amazing. It is like caramel and dulce de leche got together and made a more complex but awesomely delicious baby clone.
Has this been made before? Or something along the same lines? Inquiring lines want to know.