Whitening egg yolks

Whitening egg yolks refers to vigorously whisking egg yolks with sugar until the mixture pales, thickens and grows in volume. The sugar dissolves and the incorporated air lightens the colour, which gives the technique its name. This step opens the making of crème anglaise, pastry cream and many sponge batters, where it ensures an even mixture and prepares the later thickening of the preparation.