In a heavy-bottomed saucepan, combine the Milk, Cream, Granulated Sugar, Brown Sugar, and the split and scraped Vanilla Beans (including the pods).
Heat over medium heat, stirring occasionally, until just simmering. Remove from heat and let steep for 30 minutes to deeply infuse the vanilla flavor.
Remove the vanilla bean pods.
In a separate bowl, whisk together the Egg Yolks and Bourbon.
Slowly temper the egg yolks by whisking in about 1/2 cup of the warm milk mixture.
Pour the tempered egg yolks into the saucepan with the remaining milk mixture.
Cook over very low heat, stirring constantly with a heat-resistant spatula, until the custard thickens enough to coat the back of the spatula and leaves a clear line when a finger is drawn through it (about 15-20 minutes). Use an instant-read thermometer; the custard should reach 170°F (77°C). Do not boil!
Remove from heat and strain the custard through a fine-mesh sieve lined with cheesecloth into a clean bowl.
Stir in the Fleur de Sel.
Pour the custard into individual ramekins.
Cover with plastic wrap, pressing the plastic directly onto the surface of the custard.
Chill in an ice bath for 30 minutes, then refrigerate for at least 4 hours, or preferably overnight.
Ingredients
6
3 cups710 mLOrganic Whole Milk
1 cup240 mLOrganic Heavy Cream
1/2 cup100 gOrganic Granulated Sugar
1/4 cup50 gOrganic Brown Sugar
66Pasture-Raised Large Egg Yolks
22Madagascar Vanilla Beans-split and scraped
1 tbsp15 mLBourbon-high quality
PinchPinchFleur de Sel
Equipment
Heavy-bottomed saucepan
Heat-resistant spatula
Whisk
Fine-mesh sieve
Cheesecloth
Bowl
Plastic wrap
Ramekins
Instant-read thermometer
Instructions
In a heavy-bottomed saucepan, combine the Milk, Cream, Granulated Sugar, Brown Sugar, and the split and scraped Vanilla Beans (including the pods).
Heat over medium heat, stirring occasionally, until just simmering. Remove from heat and let steep for 30 minutes to deeply infuse the vanilla flavor.
Remove the vanilla bean pods.
In a separate bowl, whisk together the Egg Yolks and Bourbon.
Slowly temper the egg yolks by whisking in about 1/2 cup of the warm milk mixture.
Pour the tempered egg yolks into the saucepan with the remaining milk mixture.
Cook over very low heat, stirring constantly with a heat-resistant spatula, until the custard thickens enough to coat the back of the spatula and leaves a clear line when a finger is drawn through it (about 15-20 minutes). Use an instant-read thermometer; the custard should reach 170°F (77°C). Do not boil!
Remove from heat and strain the custard through a fine-mesh sieve lined with cheesecloth into a clean bowl.
Stir in the Fleur de Sel.
Pour the custard into individual ramekins.
Cover with plastic wrap, pressing the plastic directly onto the surface of the custard.
Chill in an ice bath for 30 minutes, then refrigerate for at least 4 hours, or preferably overnight.
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