5. Temper the egg yolks by slowly adding about 1/4 cup of the hot milk and cream into the egg yolk mixture, while whisking constantly. Once incorporated repeat with another 1/4 cup of the milk and cream. Then add the custard mixture back into the saucepan with the remaining milk and cream. Whisk to combine completely. Adding the hot cream too quickly to the egg yolks will result in scrambled eggs.