Silky Vanilla Custard (Print Version)
# Ingredients:
01 -
1/4 cup white sugar
02 -
1 cup heavy cream
03 -
1/4 cup milk
04 -
1 vanilla bean
05 -
3 egg yolks
# Instructions:
01 -
Split the vanilla bean down the middle with a knife, then scrape out all the tiny seeds.
02 -
Toss the milk, cream, vanilla seeds, and empty bean shell into a small pot. Heat gently until it’s almost bubbling, then pause and let it sit for 5 minutes.
03 -
Whip the egg yolks with sugar in a bowl for a couple of minutes until it gets lighter in color.
04 -
Pull out the vanilla pod and throw it away. Slowly pour the warm milk-cream into the egg mix while continuously stirring, then pour the combined mixture back into the pot.
05 -
Set the pot on a low flame. First, stir it every now and then for 3 minutes, then stir non-stop for about 5 minutes until you see it get creamy and thick enough to cling to a spoon.
06 -
Take it off the stove. If you want it super smooth, strain the mix before using.
# Notes:
01 -
If there’s no vanilla bean, just swap in 1 teaspoon of vanilla extract or paste.
02 -
Stick that used vanilla bean into some sugar and let it sit for homemade infused vanilla sugar!
03 -
Perfect to pair with fruits, pastries, or even pancakes.