Vanilla Bean Custard

I found this cookbook called Gooey Desserts, and I knew I had to buy it!  I love custard, so I haven’t made it past the first section of the book, but I can’t wait to see what other gooey treats are waiting for me!  This is a perfect recipe to use when you have leftover egg yolks.

Vanilla Bean Custard Adapted from Gooey Desserts by Elaine Corn

2 cups heavy cream

½ vanilla bean

7 egg yolks

½ (heaping) cup sugar

Set aside the egg yolks in a 4 cup glass measuring cup – or a medium bowl.  Place a wire sieve over a medium bowl, and set aside. 

Next, place the heavy cream, vanilla bean (split open) and sugar in a medium sauce pan/pot.  Whisk constantly on medium heat until the cream comes to a boil.  Boil for 1 minute – set your timer!

After the timer goes off, slowly whisk in half of the boiling cream into the egg yolks stirring rapidly to avoid the eggs scrambling.  Then transfer the tempered egg mixture back into the original pot – whisking well, and place back on medium heat. 

When the mixture has come to a boil set a timer for 1 minute.  When the timer goes off, it’s done!  Immediately, pour the custard through the sieve to catch any solids, and place plastic wrap directly on top of the custard to prevent it from forming a “skin” after cooling. 

Place the custard in the refrigerator for 4 to 6 hours to chill.  Serve alone, with cake, or fresh berries.

Linking to Thirty Handmade Days and A Well-Seasoned Life.


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