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Start by heating the milk and cream together in your saucepan over medium heat. This is an important step: you want to gently bring the mixture to a simmer without boiling it. During this process, the milk will form a delicate film on the surface, letting you know it's ready. While the mixture heats, whisk together the egg yolks and sugar until well blended.
Next, you'll temper the eggs by gradually introducing a splash of the hot milk mixture, constantly whisking to ensure the eggs warm without cooking. This technique is essential to prevent the dreaded scrambled eggs in your drink. Once your egg mixture is ready, add it back into the saucepan and continue heating until the mixture thickens, stirring constantly.