Smooth Pouring Custard (Print Version)
# Ingredients:
01 -
1 vanilla bean
02 -
1 cup heavy cream
03 -
1/4 cup milk
04 -
3 egg yolks
05 -
1/4 cup white sugar
# Instructions:
01 -
Cut a slit in the vanilla bean with a small knife and scrape out the seeds.
02 -
Put cream, milk, vanilla seeds, and the bean in a small saucepan. Heat on medium until it simmers, then cool for 5 minutes.
03 -
In a bowl, whisk egg yolks and sugar for 2 minutes until pale.
04 -
Remove the vanilla bean from the milk and toss it. Slowly pour the warm milk into the yolks while whisking, then pour it all back into the saucepan.
05 -
Set the saucepan on low heat. Whisk often for 3 minutes, then constantly for 5 more, until it thickens enough to coat a spoon.
06 -
Take it off the heat. Strain if you want it extra smooth.
# Notes:
01 -
Use 1 tsp vanilla paste or extract if you don’t have a vanilla bean.
02 -
Save the used vanilla bean in sugar for infused flavor later.
03 -
Great with desserts, fruit, pancakes, or bread pudding.