Vanilla Recipe

Prepare the vanilla

Split the vanilla bean lengthwise with a sharp knife. Use the back of the knife to scrape out the seeds into a small bowl and reserve the pod.

Heat milk and cream

In a medium saucepan, combine the whole milk, heavy cream, scraped vanilla seeds, and the reserved vanilla pod. Warm over medium heat until small bubbles form at the edge and steam rises (do not boil), about 5–7 minutes. Remove from heat and let steep for 15 minutes to concentrate the vanilla flavor.

Whisk eggs and sugar

While the milk steeps, whisk the eggs, granulated sugar, and fine sea salt in a medium bowl until smooth and slightly thickened, about 1–2 minutes.

Temper the eggs

Return the saucepan to medium-low heat. Remove and discard the vanilla pod. Slowly ladle 1/3 of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs (this prevents scrambling). Continue to add another 1/3 while whisking, then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

Cook to custard consistency

Cook the combined mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and a finger drawn across the spoon leaves a clear trail. This takes about 5–8 minutes and the temperature should reach 170–175°F (76–79°C). Do not let it boil.

Finish and strain

Remove from heat. If using, stir in the vanilla extract now. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for a silky texture. If you prefer chilled vanilla dessert, cool slightly at room temperature for 10 minutes, then cover with plastic directly on the surface to prevent a skin and refrigerate until cold (2–4 hours).

Optional sweeten/adjust

Taste the custard once cooled slightly. If you want it sweeter, whisk in additional powdered sugar 1/2 tsp at a time to taste. Rechill before serving if adjusted.

Spoon the chilled vanilla custard into serving bowls or ramekins. Dust with a light sprinkle of powdered sugar, top with fresh berries or serve with biscuits/cookies alongside. For a warmer dessert, serve just-warm from the stove in small cups.