Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs


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