Take off the heat and whisk the mixture with a balloon whisk.

I like to think of my balloon whisk as a benevolent force, though a force just the same.

With a balloon whisk, beat them to a soft peak.

Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.

- Beat whites, preferably by hand with balloon whisk, but electric beater works just fine until they form soft and floppy peaks.

With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes.

Stir gently with a balloon whisk, scraping sides of pan, until the mixture is thick and custardy.

The most effective French and balloon whisks are those with wire loops of different lengths.

The most common shape is that of a wide teardrop, termed a balloon whisk.

(Use a good electric beater or a balloon whisk.)