Very Vanilla Recipe

Preparation Steps

1. 1

   Prepare the Vanilla Infusion

   Split the vanilla beans lengthwise and scrape the seeds into a saucepan. Add the empty pods to the pan as well.

2. 2

   Heat the Cream and Milk

   Pour in the heavy cream and whole milk, and bring to a gentle simmer over medium heat, stirring occasionally.

3. 3

   Mix the Egg Yolks and Sugar

   In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.

4. 4

   Combine Mixtures

   Once the cream mixture has reached a simmer, slowly pour about a cup of the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.

5. 5

   Thicken the Mixture

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream, and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

6. 6

   Strain and Cool

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pods and any cooked egg bits.

7. 7

   Chill

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

8. 8

   Serve

   Once chilled, serve the very vanilla custard in individual bowls or use as a base for desserts.