Ingredients:  
    4 egg yolks
    33 cl (11.2 fl.oz.) of Chimay Blue
    empty egg shell (as basic measure).

Preparation:
Take a thick-bottomed casserole and place the egg yolks in it.
Then take the half egg shell and add 4 teaspoons of sugar.
Add this to the eggs in the casserole.

Whip lightly and tip in 8 half egg shells of Trappist Chimay Blue.

Whip over a very low heat so as not to obtain "scrambled" eggs but a light and compact mousse.

Pour into a Trappist glass.

Preparation Time:  5 min

Cooking Time:  15 min

Source:  http://www.chimay.com