Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.
5 pound pork loin – fat trimmed off 1/2 cup water 1/4 cup cider vinegar 1/4 cup molasses 1 teaspoon liquid smoke 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/8 teaspoon cayenne pepper dash of allspice salt and pepper
Grease the inside of your crockpot with cooking spray or use a crockpot liner. Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.
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