In a medium saucepan, combine the Milk, Cream, Sugar, and the split and scraped Vanilla Bean (including the pod).
Heat over medium heat, stirring occasionally, until just simmering. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
Remove the vanilla bean pod.
In a separate bowl, whisk together the Egg Yolks and Vanilla Extract.
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.
Heat over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 10-15 minutes). Do not boil!
Remove from heat and strain the custard through a fine-mesh sieve into a bowl.
Pour the custard into individual serving dishes or one large bowl.
Cover with plastic wrap, pressing the plastic directly onto the surface of the custard.
Refrigerate for at least 2 hours, or until completely chilled.
Ingredients
6
3 cups710 mLWhole Milk
1 cup240 mLHeavy Cream
3/4 cup150 gGranulated Sugar
66Large Egg Yolks
11Vanilla Bean-split and scraped
1 tsp5 mLVanilla Extract
PinchPinchSalt
Equipment
Medium saucepan
Wooden spoon
Whisk
Fine-mesh sieve
Bowl
Plastic wrap
Serving dishes
Instructions
In a medium saucepan, combine the Milk, Cream, Sugar, and the split and scraped Vanilla Bean (including the pod).
Heat over medium heat, stirring occasionally, until just simmering. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
Remove the vanilla bean pod.
In a separate bowl, whisk together the Egg Yolks and Vanilla Extract.
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.
Heat over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 10-15 minutes). Do not boil!
Remove from heat and strain the custard through a fine-mesh sieve into a bowl.
Pour the custard into individual serving dishes or one large bowl.
Cover with plastic wrap, pressing the plastic directly onto the surface of the custard.
Refrigerate for at least 2 hours, or until completely chilled.
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