Ingredients:

  • cup Whole Milk
  • cup Heavy Cream (Double Cream)
  • Vanilla Bean (split and seeded, or 1 tsp pure vanilla extract)
  • Large Egg Yolks
  • /3 cup Granulated Sugar
  • Pinch of Salt

Instructions:

  1. Infuse the Dairy: Combine milk, cream, salt, and the vanilla bean (pod and seeds) in a medium heavy-bottomed saucepan. Heat gently over medium heat until steaming but not boiling (small bubbles around the edge). Remove from heat, cover, and let steep for 10 minutes. Remove the vanilla pod.
  2. Prepare the Yolks (Blanchir): In a medium heatproof bowl, vigorously whisk the egg yolks and sugar together until the mixture is pale yellow, thick, and creamy.
  3. Temper the Eggs: Slowly ladle one-third of the hot milk mixture into the yolk mixture while continuously whisking to gently raise the temperature of the yolks.
  4. Return to Heat: Pour the tempered yolk mixture back into the saucepan with the remaining warm milk.
  5. Cook and Thicken: Return the saucepan to medium-low heat. Stir constantly with a rubber spatula, scraping the bottom and sides. Do not allow it to boil. Cook until the custard coats the back of the spatula (the Nappé stage, approximately 170°F–175°F / 77°C–80°C).
  6. Strain Immediately: Pour the finished custard through a fine-mesh sieve into a clean bowl to ensure a perfect, silky texture.
  7. Finish and Chill: Stir in vanilla extract now if using. Serve warm, or press plastic wrap directly onto the surface and chill for at least 2 hours for a thicker, cold custard.