The recipe of her grandmother and mine, Ellen Sybil Barney.
Cook the peas in just enough rapidly boiling salted water until they are just tender, 10 to 20 minutes depending upon the size of the peas. Drain and cover the peas with the cream and heat together. Have the well beaten egg yolks ready in a hot serving dish. Pour the peas and hot cream slowly into the yolks stirring as you do so. Serve at once. For market peas, add 1 teaspoon of sugar to the cooking water.