Drizzle a little of the cream mixture over that, then season with fresh pepper.

Return the remaining cream mixture to the stove over low heat.

Slowly add the hot cream mixture, continuing to whisk as you do so.

Whisk constantly and very slowly add the hot cream mixture.

Pour in enough cream mixture to cover the bread well (you may have a bit left over).

Pour the cream mixture over the potatoes until it just reaches the top.

Add 1/4 cup of the hot cream mixture to the egg yolks.

Pour in the cream mixture, and turn the heat to medium.

Temper with a few tablespoons of the warm cream mixtures.

Spread one third of cream mixture on to one round, top with another.