Prep 20 mins
Cook 2 hrs
- Beat egg yolks with sugar over a hot fire until steam begins to rise.
- Remove from the fire to ice and continue beating until the mixture becomes quite stiff.
- Stir in bisque crumbs.
- Pour into a 2-quart brick or melon mold thinly lined with frozen apricots.
- Pack in ice and salt for two hours.
- Be careful to overfill the mold, as the mixture will shrink a little.