How will this sauce thicken?

[seans_potato_business]

I'm trying to make this: Lemon Mallobet - 185664 - Recipezaar

I'm at step 7: "For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert."

How is it supposed to thicken? It's been heated for well over half an hour by now, but there's not much sign of it thickening. If it has, it's only due to evapourated water. Is that the idea?

[Andy M.]

You should have heated it to almost boiling. The egg yolk will thicken it. It won't be as thick as pudding, just thicker than it started out.

[Uncle Bob]

Eggs yolks "were" the thickening agent maybe...I say "were" because by now...30 minutes later that's probably history...The sauce probably thickened in the first few minutes.

[Saphellae]

From the picture it doesn't look like it would thicken much... But if you add more sugar it would probably thicken? Maybe it has too little. I know when I make jams and jellies, the amount of sugar makes a difference in how thick it gets.

[Uncle Bob]

Quote:

Originally Posted by Saphellae From the picture it doesn't look like it would thicken much...

Ooooooo very good eye!!! You're right, and like Andy said it's not gonna be like a pudding!