So Vanilla Recipe

Prepare vanilla

If using a vanilla bean: split the vanilla bean lengthwise and scrape seeds with the back of a knife. Place both seeds and pod in a medium saucepan. If using vanilla extract, hold aside to add later.

Heat dairy

Combine the whole milk and heavy cream in the saucepan with the vanilla seeds and pod. Warm over medium heat until just below simmering — small bubbles form at the edge and steam rises. Remove from heat, cover, and let steep for 10 minutes to infuse vanilla flavor.

Whisk yolks and sugar

While the dairy steeps, whisk the egg yolks, granulated sugar, cornstarch, and sea salt in a heatproof bowl until the mixture is smooth, pale, and slightly thickened (about 1–2 minutes).

Temper eggs

Remove the vanilla pod from the warm milk/cream. Slowly pour about 1/3 of the warm milk mixture into the yolk mixture while whisking continuously to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.

Cook custard

Return the saucepan to medium-low heat. Cook, stirring constantly with a silicone spatula or heatproof whisk and scraping the bottom, until the mixture thickens and coats the back of the spatula (170–175°F / 77–80°C), about 5–8 minutes. Do not allow it to boil.

Finish and strain

Remove from heat. If using vanilla extract, stir in 1 to 2 teaspoons now. Add the cold butter and stir until melted and incorporated for extra silkiness. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and any vanilla pod fragments.

Cool

Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for 15–20 minutes, then refrigerate until thoroughly chilled, at least 2 hours.

When ready to serve, taste the chilled custard and adjust sweetness or vanilla if needed (add up to 1/2 tsp more vanilla or 1–2 tsp sugar and whisk until combined). If a lighter texture is desired, gently whisk or fold to loosen before serving.

Spoon the custard into serving dishes. Optionally dot with small pieces of cold butter for extra gloss, dust with powdered sugar, and top with fresh berries or a drizzle of caramel.

Serve chilled. Store leftover custard in an airtight container in the refrigerator for up to 3 days.