Instructions
Step 1: Prepare the Vanilla Custard Base
Heat the cream and milk:
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup).
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Heat over medium until steaming, but do not boil. If using vanilla extract, add it after heating.
Whisk the egg yolks:
In a mixing bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened.
Temper the eggs:
Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to avoid curdling.
Cook the custard:
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spatula (about 170°F / 77°C). Do not boil.
Step 2: Strain and Chill the Custard
Strain the custard:
Remove from heat and strain through a fine mesh strainer into a clean mixing bowl to remove the vanilla pod and any cooked bits.
Cool the custard:
Let it cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until completely chilled.
Thanks for your SHARES!
Don’t throw away old t-shirts
Delicious beef stew ever
Euphorbia Hirta: The Mighty Herb with Remarkable Health Benefits
Fluffy and Perfect Swiss Roll Dough – No Cracks, Ready in Just 15 Minutes!
Discover this Vinegar Trick to Get Crispy French Fries
How To Make Classic Chicken Salad
Haven’t heard that before
How to propagate lemon trees, grow lemon cuttings in 30 days
THIS MAKES RATS AND ROACHES DISAPPEAR THE SAME DAY